It’s the Monday after American Thanksgiving, and that means red and green on everything everywhere. And why should this gelatin salad creation be any different? Besides, everyone loves cranberries and I’m certain that no one is sick of them yet. Right?
You actually can’t see much of the green in this arrangement, because the cran-raspberry gelatin kind of swallowed everything (as all gelatins are wont to do). But take my word for it that there are pieces of avocado and celery in there, as well as chunks of pineapple and apple. On the inside, it’s all very colorful… like an unseasonably early holiday light display.
I found the Ruby-Red Salad Mold relatively tasty. I liked the raspberry gelatin and the cranberry juice and the wine. I liked the pieces of apple and pineapple in it. The avocado was a bit unusual, but, really, it isn’t the strangest thing suspended in gelatin that I’ve ever eaten. Once you’ve eaten a gelatin mold with hardboiled eggs or meat in it, there’s nothing too scary about a little fruit salad. Then again, your mileage may vary.
Ruby-Red Salad Mold
2 cups cranberry juice
2 packages raspberry-flavored gelatin
1 cup pineapple tidbits
½ cup port wine
1 avocado, peeled, sliced
1 cup peeled, diced apple
½ cup finely chopped celery
Heat cranberry juice to boiling. Add gelatin; stir until dissolved. Add undrained pineapple tidbits, wine, and water. Arrange avocado in bottom of 5-cup mold. Pour enough gelatin mixture over to cover slices; chill until almost set. Chill remaining cranberry mixture until partially set. Fold in apple and celery. Pour over avocado layer; chill until firm. Yield 8 to 10 servings.
The recipe featured in this post is from The Encyclopedia of Creative Cooking, published by Weathervane Books, 1982.
Persephoneers: Do you have an unusual holiday recipe you’d like me to try out? I’m always on the lookout for new (or old) recipes! If you have a recipe you’d like to see tested, send it to email@example.com.