Things You'll Need:
- 1 Granny Smith apple peeled, cored and chopped into 1/2-inch pieces
- 2/3 c. sugar
- 1 tbsp. unflavored gelatin (1 1/2 envelopes)
- 1 medium rib chopped celery
- 1/3 coarsely chopped walnuts
- 2 c. bottled apple juice
- 1 12-oz. bag fresh cranberries
- Plastic Wrap
- Groceries
- Chef's Knives
- Jell-O Molds
- Chef's Knives
- Cutting Boards
- Mixing Bowls
- Saucepans
- Serving Platters
- Plastic Wrap
- Saucepans
- Mixing bowls
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Step 1
Sprinkle the gelatin over 1/2 c. apple juice in a small bowl and set aside.
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Step 2
Put the cranberries, the rest of the apple juice and the sugar in a large saucepan. Mix and bring to a boil over medium-high heat.
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Step 3
Cook about 5 minutes, or until the cranberries have burst.
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Step 4
Reduce the heat to low and stir in the gelatin and apple juice mixture.
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Step 5
Continue stirring 1 or 2 minutes, or until the gelatin dissolves.
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Step 6
Put the cranberry mixture in a large bowl, cover with plastic wrap and refrigerate about 2 hours, or until the mixture has begun to thicken.
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Step 7
Oil, sparingly, a 5-c. mold.
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Step 8
Add the apple, celery and walnuts to the cranberry mixture and stir to combine.
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Step 9
Pour mixture into the mold and cover with plastic wrap. Refrigerate at least 8 hours.
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Step 10
Fill a large bowl with hot tap water and dip the mold, just to the top edge, in the water; hold for 5 seconds.
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Step 11
Remove the mold from the water and dry the outside with a paper towel.
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Step 12
Remove the plastic wrap and place a serving platter upside down on top of the mold.
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Step 13
Flip both the mold and the plate over and lightly shake so that the cranberry salad comes out of the mold and onto the serving platter.
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Step 14
Cut into wedges and serve cold.
