Cranberry Ring Mold With Apple-Pecan Salad Filling

Cranberry Ring Mold With Apple-Pecan Salad Filling

8 Servings

2 pk Gelatin,unflavored
1/2 c Water,cold
3/4 c Water,boiling
1/4 c Lemon juice,fresh
2 cn Cranberry sauce (16 oz)
1/2 c Water,cold
1/2 t Horseradish,bottled
3 ds Liquid red pepper seasoning
1/4 t Salt

APPLE-PECAN SALAD FILLING
===================
2 c Apples,peeled/chopped
1 t Lemon juice
1/2 c Celery,thinly sliced
1 c Pecans,coarsely chopped
1/4 c Mayonnaise
1/4 t Salt
1/2 c Heavy cream,whipped

1. In a large mixing bowl sprinkle gelatin over 1/2 cup cold water to soften. Add boiling water and stir until dissolved. Stir in lemon juice.

2. Combine cranberry sauce and 1/2 cold water in a saucepan. Stir, then beat with whisk until smooth; do not allow to boil. Add horseradish, hot pepper seasoning, and salt. Stir in gelatin mixture.

Pour into a 6-cup ring mold that has been rinsed with cold water. Chill about 4 hours, or until firm. Unmold onto round serving plate.

Fill center with Apple And Pecan Salad. Surround with additional salad if desired.

*** APPLE-PECAN SALAD FILLING ***
1. Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend. Cover and refrigerate until about 1 hour before serving. Fold in whipping cream. Return salad to refrigerator until time to serve.

2. Makes sufficient salad to fill 2 6-cup cranberry molds, with
enough left over to surround mold with salad.