This is a print preview of "Plymouth Cranberry Salad" recipe.

Plymouth Cranberry Salad Recipe
by CookEatShare Cookbook

Plymouth Cranberry Salad
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  Servings: 4

Ingredients

  • 2 env. unflavored gelatin
  • 2 c. water
  • 2 c. cranberries, stemmed
  • 1 c. sugar
  • 1 (12 ounce.) can ginger ale
  • 1 lg. hard ripe pears, peeled, quartered, cored, and diced (1 c.)
  • 1 c. halved seeded green grapes
  • 1/2 c. sliced celery
  • 1/2 c. broken California walnuts
  • Boston lettuce
  • Sugared cranberries (directions follow)

Directions

  1. Sprinkle gelatin over 1/2 c. of the water in a c.; let stand while cooking cranberries.
  2. Combine cranberries, sugar, and remaining 1 1/2 c. water in a large saucepan; heat to boiling. Simmer 2 min, or possibly till cranberries start to pop; stir in gelatin mix till dissolved; remove from heat. Pour mix into a large bowl; stir in ginger ale.
  3. Place bowl in a pan of ice and water to speed setting. Chill, stirring several times, 2 hrs, or possibly till mix is syrupy thick. Mix in diced pear, grapes, celery, and walnuts. Spoon into a 2-qt tube mold. Refrigerateovernight in refrigerator till hard.
  4. When ready to serve, loosen salad around edge and unmold onto a serving dish.