Whitecap Cranberry Crown
|Unflavored gelatin||4 Tablespoon (4 Envelopes)|
|Cranberry apple drink||48 Ounce (1 Bottle)|
|Salad dressing/Salad dressing||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Ripe pears||3 , ripe pears|
1 In a medium-size saucepan,soften gelatin in 2 cups of cranberry-apple drink.
2 Heat slowly, stirring constantly until the gelatin dissolves; remove from the heat.
3 Stir in the remaining 4 cups cranberry-apple drink.
4 In a small bowl, measure 1/2 cup of the gelatin mixture ; set aside.
5 Chill the remaining gelatin mixture for 50 minutes, or until as thick as unbeaten egg white.
6 Beat mayonnaise or salad dressing and sour cream into the 1/2-cup gelatin mixture.
7 Pour into an 8-cup tube mold.
8 Place the mold in a pan of ice and water to speed the setting.
9 Chill just until sticky-firm.
10 In the saucepan, fold pears into thickened gelatin mixture, carefully spoon over dressing layer in the mold.
11 Remove from the ice and water. Chill in the refrigerator for at least 6 hours, or overnight.
12 When ready to unmold, run a sharp-tip, thin-blade knife around the top of salad, then dip mold very quickly in and out of hot water.
13 Cover the mold with a large serving plate.
14 Turn upside down, then gently lift off the mold.
15 Garnish center of the salad and plate with watercress.