Cranberry Holiday Salad
|Raw cranberries||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Unflavored gelatin||1⁄4 Ounce|
|Cold water||1⁄4 Cup (4 tbs)|
|Seedless grapes||1⁄2 Cup (8 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Chopped nuts||1⁄4 Cup (4 tbs)|
Cook cranberries, orange and water in covered saucepan until cranberry skins pop open.
Press through fine sieve; add sugar and heat to boiling.
Soften gelatin in cold water, add hot cranberries and stir until gelatin is dissolved.
Chill until syrupy.
Add remaining ingredients and turn into a ring mold.
Chill in refrigerator until firm.
Unmold and garnish as desired.