Ruby Cranberry Mold
Molded salads harken back to the Fifties when so many things were served on a lettuce leaf. But this will be a beautiful, delicious addition to your holiday table or buffet. And you can skip the lettuce leaves.
Roughly chop the orange, and pulse a few times in a blender or food processor. Add the cranberries to the blender and pulse several more times, until mixture is broken down, but not puréed. It should be chunky.
Stir the orange-cranberry mixture and the chopped pecans into the partially set Jell-O mixture, and pour into a ring mold. Chill until firm.
Makes about 10 servings.
Note: Lightly toasting the chopped pecans will make a big flavor difference in this (or most any other) dish. Spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes, or until you begin to smell them.
More: Turkey & Most of the Trimmings, a complete holiday meal...A to Z
Online Since 1997
Follow us on Twitter
Our Facebook Fan Page
TexasCooking on Flickr
Recipe Exchange, Chat
Texas Wines & Wineries
Our website devoted to Texas books, travel, people & culture
Save on Your
Coffee For Less
5% off Coupon Code: CFLESS