Serves: 8
Total Calories: 455
Coarsely grind cranberries. Quarter and seed unpeeled orange and grind add to cranberries. Mix gelatin and sugar together add to boiling water, stirring until dissolved. Stir in orange juice. Refrigerate until slightly jelled. Add cranberry-orange mixture and chopped nuts mix well. Pour into decorative 6 1/2 -cup ring mold let set for 4 hours or overnight. Unmold on lettuce leaves. Serve with a dressing of mayonnaise and lemon rind mixed and thinned with orange juice. Garnish with fresh or preserved kumquats, if desired.
This Molded Cranberry Salad recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
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