| 2 | cups boiling water |
| 2 | boxes (4-serving size each) lemon-flavored gelatin |
| 2 | tubs (10 oz each) frozen cranberry-orange sauce, thawed |
| 1 | cup fresh raspberries |
| 1. | Lightly brush 6 1/2-cup ring mold or 1 1/2-quart decorative bowl with vegetable oil. |
| 2. | In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in cranberry-orange sauce. Fold in raspberries. Pour into mold or bowl. Cover and refrigerate at least 6 hours but no longer than 24 hours. |
| 3. | To unmold salad from ring mold, dip mold into hot water for 10 seconds. Place serving plate upside down onto mold; turn plate and mold over, then remove mold. Refrigerate salad until serving. If using decorative bowl, do not unmold; scoop salad from bowl to serve. |
| No change. |
|
| You can use 2 cups homemade cranberry-orange relish if you can't find it frozen. Some brands are seasonal and shelf stable, so check for this sauce next to canned cranberry sauce. |
|
| Add flair by garnishing the salad with sprigs of watercress and sugared cranberries. To sugar cranberries, dip washed, still-wet cranberries into granulated sugar. |
Nutrition Information:
180 ( 0); 0g ( 0g, 0g); 0mg; 100mg; 43g ( 2g, 41g); 2g 0%; 10%; 0%; 0% 3 ; 0 3