Molded Cranberry Orange Salad
If you take this dish to a pot luck, people will ooh and aah. This recipe is the closest I have found to my grandmother's Thanksgiving jello salad that I loved. Thanks to Carol Mead of Los Alamos, NM for this recipe.
If you take this dish to a pot luck, people will ooh and aah. This recipe is the closest I have found to my grandmother's Thanksgiving jello salad that I loved. Thanks to Carol Mead of Los Alamos, NM for this recipe.
- Carbohydrate 20.8598350079683 g
- Cholesterol 0.186666666666667 mg
- Fat 4.40417614150312 g
- Fiber 2.64232835100581 g
- Protein 6.35530398375111 g
- Saturated Fat 1.24330996404315 g
- Serving Size 1 1 Serving (196g)
- Sodium 10251.7315682326 mg
- Sugar 18.2175066569625 g
- Trans Fat 0.404057061359262 g
- Calories 141 calories
Step-by-step
- In a large bowl, sprinkle unflavored gelatin over 1 tablespoon cold water.
- Let stand for 1 minute.
- Add boiling water and raspberry gelatin.
- Stir for 2 minutes to completely dissolve.
- Stir in remaining cold water.
- Refrigerate for 45 minutes or until thickened.
- Place 2 1/3 cups cranberries, apples, and oranges in a food processor, and pulse until chopped.
- Transfer to a bowl.
- Stir in sugar.
- Stir into thickened gelatin.
- Fold in the nuts, celery, and remaining cranberries.
- Pour into a 10 inch fluted tube pan or an 8 cup ring mold coated with cooking spray.
- Cover and refrigerate until firm.
- Unmold onto a platter for service.
Gelatin structures require precise thermal management to achieve a clean release from a decorative mold without slumping. Letting the unflavored gelatin hydrate in cold water for exactly 60 seconds before introducing boiling liquid prevents undissolved granules from forming rubbery pockets. Chilling the base mixture for 45 minutes demands careful observation; remove the bowl the moment it reaches the consistency of raw egg whites. If the liquid sets too firmly before the fruit is incorporated, the solid chunks will sink to the bottom rather than suspending evenly throughout the cavity.
Raw fruit introduces excess moisture that can compromise the structural integrity of the gel matrix. Pulsing the cranberries, apples, and oranges in a food processor breaks down their cellular walls quickly, but excessive processing turns the produce into a watery puree. Coat the interior of an 8-cup ring mold or fluted tube pan with a light layer of neutral oil or cooking spray to ensure the molded dessert slides onto a platter cleanly when inverted. Submerging the base of the mold in warm water for five seconds breaks the vacuum seal instantly.
