Prep Time: 30 minutes
Total Time: 30 minutes
Yield: Serves 8-10
- 4-1/2 teaspoons unflavored gelatin (1-1/2 envelopes)
- 1/2 cup cold water
- 3/4 cup boiling water
- 1 (16-ounce) package fresh cranberries, ground
- 3/4 cup sugar
- 1 cup miniature marshmallows
- 1 cup diced celery
- 1 cup chopped toasted walnuts
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- 3 tablespoons powdered sugar
In large bowl, combine cranberries, granulated sugar, marshmallows, celery, and walnuts; let stand 20 minutes to let sugar dissolve. Add gelatin mixture.
In medium bowl, beat cream with vanilla and powdered sugar until stiff peaks form. Fold into cranberry mixture. Rinse a 2-1/2 quart ring mold with cold water; do not wipe dry. Add salad mixture, cover, and chill until firm, about 4-6 hours.
To unmold, place salad in ring mold upside down on serving plate. Rinse a clean kitchen towel in hot water and wring out. Place hot towel on mold for a few seconds. Then hold the mold and plate together and shake gently. The salad should drop right out of the mold.
But if you fear trying to unmold a gelatin salad, just put the mixture into a 2-quart baking dish. Then you can cut the salad into squares and serve it that way. It's just as pretty, and much easier!
Cover and chill again, or serve immediately.