Sherried Cranberry Mold

  I wanted to make a Jello Salad for a dinner for family members and remembered this one from the Byerly’s cookbook. I had never tried it, I am not sure why so decided to give it a whirl.

  Outside of being a little time consuming, it is like all jello type salads easy to make.

You should let it set and cool till about the consistency of egg whites. This will keep the added ingredients from sinking to the bottom. While it is jelling (mine took about an hour) you can be prepping the other ingredients. The pineapple you will have ready as you need to drain it to get the juice but the celery, nuts and apple will need to be cut up.

If you stir the apple into the pineapple it will help it not brown while you are waiting for the jello.

  This turned out so good. The Cream Sherry added a great taste to it, and the fruit, nuts and celery added a nice crunch. I do think this is one case where you should use the commercially canned cranberries. The consistency works well here. I didn’t want to mess with a mold so put it in a pretty glass bowl and will dish it up in individual dishes.

Sherried Cranberry Mold

Garnish with orange twist if desired.

1 (20-ounce) can crushed pineapple

1 (6-ounce) package raspberry gelatin

¾ cup cream sherry

1 medium Granny Smith apple, cored, diced

½ cup chopped pecans

1 (16-ounce) can whole berry cranberry sauce

Leafy greens

  Drain pineapple; reserve juice. Add enough water to juice to measure 1 ¾ cups total.

Bring to a boil, pour over gelatin in large bowl’ stir to dissolve. Add sherry’ refrigerate until slightly thickened. Stir in pineapple, apple, celery. Pecans and cranberry sauce. Pour into 6 cup mold or bowl. Refrigerate, covered, until firm (several hours or overnight). The cream sherry will cause it to take a little longer to firm up. To serve unmold until platter lined with leafy greens.