CRANBERRY SALAD (for twelve)
2 (3 ounce) packages raspberry gelatin
3 cups orange juice, heated
2 (¼ ounce) packages unflavored gelatin
1 tablespoon fresh lemon juice
1-1/4 cups sugar
3 cups fresh cranberries, washed and picked over
2 Granny Smith apples, peeled, cored and cut into wedges
2 oranges, peeled and cut into bite sized pieces
1 (8 ounce) can crushed pineapple, with juice
¼ cup chopped pecans
1. Dissolve the raspberry gelatin in the hot orange juice in a large bowl. Soften the unflavored gelatin in ¼ cup cold water. Add to the raspberry gelatin along with the lemon juice and sugar and stir until well blended. Refrigerate until partially set, about 45 minutes.
2. Grind the cranberries and apples in a food processor until chopped fine. Add to the gelatin along with the oranges, pineapple and its juice and nuts. Fold in to distribute. P0ur into a 9 by 13 inch glass dish or gelatin mold and refrigerate until firmly congealed, about 2 hours.
NOTE: Make sure you don’t cut your apples too early. You don’t want them to brown before you get the chance to stir them in. Serve slices of the salad with iceberg lettuce and homemade mayonnaise.
from Martha Hall Foose, A Southerly Course