Regal Layered Cranberry Salad - Just Bean Recipes

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Regal Layered Cranberry Salad

First Layer
3 oz Package Strawberry Jello
1 c Boiling water
16 oz Can whole cranberry sauce
1 lg Apple

Second Layer
3 oz Package Lemon Jello 1 1/4 c Boiling water
1/2 c Lemon juice
8 oz Pkg cream cheese, softened
1 md Apple, cored and diced
1/2 c Salted cashew nuts, chopped

Third Layer
3 oz Package lime jello
1 c Boiling water
1 cn 8 oz canned grapefruit

1 lg Egg white
1/2 c Fresh cranberries
1/4 c Granulated sugar

Step One

Dissolve strawberry jello in one cup boiling water. Stir in the cranberry sauce. Chill until partially set. Core and halve apple. Reserve one half of the apple, rubbing cut surface with lemon juice. Cut remaining half in slices arrange sliced around bottom of 8 cup mold. Fold celery into the gelatin, spoon over the apple slices in the mold. Chill until almost set.

Step Two

Dissolve lemon jello in 1 1/4 cup boiling water. Stir in lemon juice. Gradually add to cheese, beating until smooth using an electric mixer. Chill until partially set. Stir in one diced apple and nuts. Spoon over the strawberry layer; chill until almost firm.

Step Three

Dissolve lime jello in one cup boiling water. Drain grapefruit, reserving syrup. Add water to the syrup enough to make 3/4 cup. Add to gelatin.
chill until partially set. Dice reserved apple half. Fold apple and grapefruit sections into gelatin. Spoon over lemon layer in the mold. chill until firm - at least 6 hours or better overnight.

Garnish with Frosted Cranberries

Beat the egg white until frothy. Coat fresh cranberries with the egg white. Then toss berries a few at a time in granulated sugar. Let dry in shallow pan at room temperature.

To Serve

Unmold salad onto a large plate on a bed of lettuce, placing the frosted cranberries around the plate on the lettuce.

BTW - yes, you can eat the frosted cranberries.

Old Cranberry Book Recipe == Courtesy of Dale & Gail Shipp, Columbia Md. ==