Molded Cranberry Pecan Salad
|Cherry flavored gelatin||3 Ounce (1 Package)|
|Raspberry flavored gelatin||6 Ounce (2 Packages, 3 Ounce Each, Black Colored)|
|Unflavored gelatin||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Boiling water||1 Quart|
|Cranberries||1 Pound, put through fine blade of food grinder (Fresh / Frozen)|
|Tart red apples||2 Small, cored and finely ground, do not peel|
|Seedless orange||1 Large, finely ground, do not peel / seed|
|Coarsely chopped pecans||1 3⁄4 Cup (28 tbs)|
|Finely diced celery||1 1⁄4 Cup (20 tbs)|
Dissolve gelatins and sugar in boiling water; cool to room temperature, cover, and chill just until syrupy.
Mix in remaining ingredients, pour into an ungreased 2 1/2-quart decorative mold, and chill 6-8 hours until firm.
To serve, unmold and cut into slim wedges.
No dressing is needed.