Cranberry Molded Salad
|Cranberry juice cocktail||3 1⁄2 Cup (56 tbs)|
|Unflavored gelatin||1 Ounce (Four 1/2 Ounce Envelopes)|
|Lemon juice||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Cranberries||1 Cup (16 tbs)|
|Navel orange||1 Medium, cut in eighths (Including Rind)|
|Canned crushed pineapple||8 Ounce (Drained)|
|Diced celery||1 Cup (16 tbs)|
Pour 1 cup of the cranberry juice into a medium bowl.
Sprinkle the gelatin over it, and let stand until the gelatin softens, about 10 minutes.
Meanwhile, in a 1-quart saucepan, bring the remaining 2 1/2 cups cranberry juice to a boil.
Add the lemon juice and sugar and stir until the sugar dissolves.
Slowly pour this mixture over the softened gelatin and stir until completely dissolved.
Chill until partially set, about 1 1/2 hours.
In a food processor fitted with the metal blade, process the cranberries until coarsely ground.
Set aside in a medium bowl.
Add the oranges to the work bowl and process until coarsely ground.
Add to the cranberries along with the pineapple and celery.
Stir to combine.
Gently stir into the chilled cranberry mixture.
Spoon into an 8- to 9-cup decorative ring mold.
Cover and refrigerate until cold and firm, at least 8 hours and up to 2 days.
To unmold, dip the mold into a large bowl of hot water for about 5 seconds.
Dry the outside of the mold, place a serving platter on top, and invert the mold onto the platter.