Recipe: Layered Cranberry-Applesauce Salad

Layered Cranberry-Applesauce Salad
Source: Cooking Light, Nov/Dec 1993
Yield: 15 servings

2 envelopes unflavored gelatin
1 3/4 cups water
1/2 cup sugar
1 (12 ounces) can frozen cranberry juice concentrate, thawed and undiluted
1 1/4 cups unsweetened applesauce
1 1/4 cups whole cranberry sauce
1 cup low-fat sour cream
1/4 cup chopped walnuts
2 tablespoons powdered sugar

Sprinkle gelatin over water in a medium saucepan; let stand 1 minute. Stir in sugar. Cook over medium heat, stirring until gelatin and sugar dissolve. Remove from heat.

Reserve 2 teaspoons concentrate; add remaining concentrate to gelatin mixture. Stir in cranberries and applesauce. Pour half of mixture into an 11x7x2-inch baking dish.

Cover; chill until firm. Reserve remaining gelatin mixture; do not chill.

Combine reserved 2 teaspoons concentrate, sour cream, walnuts, and powdered sugar; stir well. Spread over firm gelatin layer. Gradually pour reserved gelatin mixture over sour cream mixture. Cover and chill until firm.