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

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.


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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