pat's Recipe

Molded Cranberry Salad

Category: Jello salads

1 pkg (12 ounces) fresh or frozen cranberries
3/4 cup plus 2 Tbsp sugar, divided
1 1/2 cups water, divided
1 can (8 ounces) pineapple tidbits, drained
1 medium tart apple, peeled and diced
1/4 cup chopped walnuts
1 envelope unflavored gelatin
1/4 tsp salt
1/2 cup mayonnaise
2 Tbsp lemon juice
1 tsp grated lemon peel

In a saucepan, combine cranberries, 3/4 cup sugar and 1/2 cup water. Bring to a boil; boil for 3-4 minutes or until berries pop. Remove from the heat; stir in the pineapple, apple and walnuts. Refrigerate until completely cooled. Meanwhile, place gelatin and remaining water in another saucepan; let stand for 1 minute. Add salt and remaining sugar. Cook and stir over low heat until dissolved. Remove from the heat; stir in the mayonnaise, lemon juice and peel. Transfer to a mixing bowl; refrigerate until partially set, about 1 hour. Beat until fluffy. Fold in the cranberry mixture. Pour into a 6-cup mold that has been coated with nonstick cooking spray. Refrigerate until firm, about 8 hours.

yield: 10-12 servings