Cranberry Ring Mold with Apple-Pecan Salad Filling


2 pkg gelatin; unflavored
1/2 cup water; cold
3/4 cup water; boiling
1/4 cup lemon juice
2 16 ounce cans cranberry sauce
1/2 cup water; cold
1/2 teaspoon horseradish; bottled
3 dash liquid red pepper seasoning
1/4 teaspoon salt

      —-APPLE PECAN SALAD FILLING—-
2 cup apples; peeled & chopped
1 teaspoon lemon juice
1/2 cup celery; thinly sliced
1 cup pecans; coarsely chopped
1/4 cup mayonnaise
1/4 teaspoon salt
1/2 cup heavy cream; whipped

1. In a large mixing bowl sprinkle gelatin over 1/2 cup cold water to soften. Add boiling water and stir until dissolved. Stir in lemon juice.

2. Combine cranberry sauce and 1/2 cold water in a saucepan. Stir, then beat with whisk until smooth; do not allow to boil. Add horseradish, hot pepper seasoning, and salt. Stir in gelatin mixture. Pour into a 6-cup ring mold that has been rinsed with cold water.

3. Chill about 4 hours, or until firm. Unmold onto round serving plate. Fill center with Apple And Pecan Salad Filling. Surround with additional salad if desired.

NOTE: Both the ring mold and salad can be prepared ahead, but the cranberry molds should be unmolded and filled with the salad just before serving.

*** APPLE-PECAN SALAD FILLING ***

1. Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend. Cover and refrigerate until about 1 hour before serving. Fold in whipping cream. Return salad to refrigerator until time to serve.

2. Makes sufficient salad to fill the center of a 6-cup cranberry molds, unmolded with enough left over to surround mold with salad.

8 servings

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