Molded cranberry and orange salad

8 Servings

Ingredients

Quantity Ingredient
1⅓ tablespoon Gelatin (equals 2 envelopes of Knox gelatin)
¼ cup Cold water
1¼ cup Orange juice
4 tablespoons Sugar
½ teaspoon Salt
¼ cup Lemon juice
1 teaspoon Grated orange rind
1 cup Raw cranberries; chopped, or whole berry cranberry sauce; drained
½ cup Chopped orange sections
⅓ cup Chopped walnuts (up to)
¾ cup Mayonnaise
½ cup Unsweetened pineapple juice
1 teaspoon Sugar

Directions

DRESSING

Soften gelatin in cold water. Stir in a double boiler over boiling water until dissolved. Add orange juice, sugar and salt. Stir until sugar is dissolved. Add lemon juice and grated orange rind. Chill until partially set. Fold in cranberries, oranges and nuts. Put in mold or pan. Chill until firm. Serve topped with additional chopped walnuts and pineapple/mayonnaise dressing. To make dressing, add enough unsweetened pineapple juice to make the mayonnaise of salad dressing consistency. Add sugar. Beat Yield: 8 servings.

KEM EMBREY ABURROW

(MRS. HARRY J.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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