Cranberry Waldorf Salad
- 1 tablespoon (about 1½ envelopes) unflavored gelatin
- 2 cups bottled apple juice, divided
- One 12-ounce bag fresh cranberries, rinsed and picked over
- 2/3 cup sugar
- 1 Granny Smith apple, peeled, cored, and chopped into ½-inch pieces
- 1 medium celery rib, chopped
- 1/3 cup coarsely chopped walnuts
Instructions:
This magenta-colored mold can be served as a side dish, but it really shines when served as a special first-course salad.
- In a small bowl, sprinkle the gelatin over ½ cup of the apple juice; set aside. In a large saucepan, mix the cranberries, the remaining 1½ cups apple juice, and sugar. Bring to a boil over medium-high heat, stirring often to dissolve the sugar. Cook until all the cranberries have popped, about 5 minutes. Reduce the heat to very low. Stir in the gelatin mixture and continue stirring until the gelatin is completely dissolved, 1 to 2 minutes. Transfer the cranberry mixture to a large bowl. Refrigerate until cool and partially thickened (a spoon drawn through the mixture will leave a definite impression), about 2 hours. Or place the bowl in a larger bowl filled with ice water. Let stand, stirring the mixture often and adding more ice to the water as it melts, until the mixture is cool and partially thickened, about 45 minutes.
- Lightly oil a 5-cup mold. Stir the apple, celery, and walnuts into the cranberry mixture. Pour into the prepared mold and cover with plastic wrap. Refrigerate until the mixture is completely set, at least 8 hours or overnight. (The salad can be prepared up to 2 days ahead.)
- To unmold, fill a sink or large bowl with hot tap water. Dip the mold, just to the top edge, into the water and hold for 5 seconds. Remove from the water and dry the outside of the mold. Remove the plastic wrap. Invert the mold onto a serving platter. Holding the mold and the platter firmly together, shake them until the salad releases from the mold. Cut the salad into wedges and serve chilled.