This dish can either serve as a first-course salad, or as a side dish to accompany turkey. Serves 16.
Instructions
1. Sprinkle the gelatin over 1/2 c. in a small bowl and set aside.
2. Put the cranberries, the rest of the apple juice and the sugar in a large saucepan. Mix and bring to a boil over medium-high heat.
3. Cook about 5 minutes, or until the cranberries have burst.
4. Reduce the heat to low and stir in the gelatin and mixture.
5. Continue stirring 1 or 2 minutes, or until the gelatin dissolves.
6. Put the cranberry mixture in a large bowl, cover with plastic wrap and refrigerate about 2 hours, or until the mixture has begun to thicken.
7. Oil, sparingly, a 5-c. mold.
8. Add the apple, celery and walnuts to the cranberry mixture and stir to combine.
9. Pour mixture into the mold and cover with plastic wrap. Refrigerate at least 8 hours.
10. Fill a large bowl with hot tap water and dip the mold, just to the top edge, in the water; hold for 5 seconds.
11. Remove the mold from the water and dry the outside with a paper towel.
12. Remove the plastic wrap and place a serving platter upside down on top of the mold.
13. Flip both the mold and the plate over and lightly shake so that the cranberry salad comes out of the mold and onto the serving platter.
14. Cut into wedges and serve cold.
Tags: apple juice, plastic wrap, cover with, cover with plastic, cranberry mixture
