Oma's Cranberry-Apple Raspberry Salad
A vibrant and refreshing gelatin salad, cherished from Oma's kitchen. This delightful side dish combines the tartness of cranberries and apples with sweet pineapple and grapes, all bound in a light raspberry gelatin, perfect for family gatherings or holiday meals.
Ingredients
- •1 cup Fresh or frozen cranberries
- •1 cup Unpeeled apples ((chopped (McIntosh, Romes, or Jonathan varieties recommended)))
- •1 cup Granulated sugar
- •2 cup Boiling water
- •1 piece Raspberry gelatin ((6 oz. package))
- •1 cup Pineapple juice
- •1 cup Crushed pineapple ((well-drained))
- •0.5 cup Seedless red grapes ((halved))
- •0.33 cup Chopped pecans
- •few drops to taste Red food coloring ((optional, for vibrant color))
Instructions
- 1.
In a food processor, combine the cranberries and chopped unpeeled apples. Pulse until finely chopped but not pureed. Transfer the mixture to a small bowl and stir in the 1 cup of granulated sugar. Let this mixture stand for 30 minutes to allow the flavors to meld.
Time: 30 min - 2.
While the cranberry-apple mixture is standing, prepare the gelatin. In a large heatproof bowl, dissolve the raspberry gelatin powder in 2 cups of boiling water, stirring until no granules remain. Stir in the 1 cup of pineapple juice.
Time: 5 min - 3.
Chill the gelatin mixture in the refrigerator until it begins to mound slightly when dropped from a spoon, but is not fully set. This usually takes about 1 to 2 hours.
Time: 90 min - 4.
Once the gelatin mixture has reached the mounding consistency, gently fold in the cranberry-apple mixture, the well-drained crushed pineapple, halved red grapes, and chopped pecans. Add a few drops of red food coloring, if desired, to enhance the color.
Time: 5 min - 5.
Carefully pour the entire mixture into a 6-cup mold or an equivalent serving dish.
Time: 2 min - 6.
Return the mold to the refrigerator and chill until the salad is completely firm, typically 3-4 hours, or preferably overnight, to ensure it holds its shape when unmolded.
Time: 210 min
Tips
- 💡To easily unmold the salad, briefly dip the bottom of the mold in warm water for about 10-15 seconds before inverting it onto a serving plate.
- 💡Ensure the crushed pineapple is very well-drained; excess liquid can prevent the gelatin from setting properly.
Recipe from TheCookbook.ai
Created by smw355