Recipe: Cranberry Ring Mold with Apple-Pecan Salad Filling

CRANBERRY RING MOLD WITH APPLE-PECAN SALAD FILLING

2 envelopes unflavored gelatin
1/2 cup cold water
3/4 cup boiling water
1/4 cup fresh lemon juice
2 cans (16 oz. each) jellied cranberry sauce
1/2 cup cold water
1/2 tsp bottled horseradish (optional)
3 dash liquid red pepper seasoning (optional)
1/4 tsp salt
Apple-Pecan Salad Filling (recipe follows)

In a large mixing bowl sprinkle gelatin over 1/2 cup cold water to soften. Add boiling water and stir until dissolved. Stir in lemon juice; set aside.

Combine cranberry sauce and 1/2 cold water in a saucepan. Stir, then beat with whisk until smooth; do not allow to boil. Add horseradish, hot pepper seasoning, if using, and salt. Stir in gelatin mixture.

Pour into a 6-cup ring mold that has been rinsed with cold water. Chill about 4 hours, or until firm.

TO SERVE:
Unmold onto round serving plate. Fill center with Apple and Pecan Salad. Surround with additional salad if desired.

APPLE-PECAN SALAD FILLING
Makes enough salad to fill two (6 cup) ring molds, with enough left over to surround mold with salad.

2 cups peeled and chopped apple
1 tsp lemon juice
1/2 cup thinly sliced celery
1 cup coarsely chopped pecans
1/4 cup mayonnaise
1/4 tsp salt
1/2 cup heavy whipping cream, whipped

Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend. Cover and refrigerate until about 1 hour before serving.

Fold in whipping cream. Return salad to refrigerator until time to serve.

Shared in a our chat room recipe swap 11-21-97