Cranberry Ring Salad
|Fresh cranberries||4 Cup (64 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Unflavored gelatin||1 1⁄2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Lime juiced/Lemon juice||2 Tablespoon|
|Walnuts||2⁄3 Cup (10.67 tbs), coarsely chopped|
|Celery||1 Cup (16 tbs), diced|
Pick over and wash cranberries.
Boil sugar and water for 5 minutes.
Add berries and cook slowly without stirring until berries break open in approximately 5 minutes.
Soften gelatin in cold water and dissolve in hot cranberry sauce.
Add lime or lemon juice.
Cool until mixture begins to thicken.
Add walnuts and celery.
Pour into ring mold and chill until firm.
Unmold on a bed of watercress or lettuce and serve with a creamy salad dressing.
Center may be filled with cottage cheese whipped with a little sour cream.