Cranberry Ring Mold with Apple-Pecan Salad Filling

Cranberry Ring Mold with Apple-Pecan Salad Filling Recipe

Preparation time: 30 minutes | Cooking time: 4 hours | Servings: 8

Introduction

This Cranberry Ring Mold with Apple-Pecan Salad Filling is a delightful and festive dish that is perfect for holiday gatherings or special occasions. The combination of tangy cranberry sauce and crunchy apple-pecan salad creates a delicious contrast of flavors and textures that is sure to impress your guests.

History

The Cranberry Ring Mold with Apple-Pecan Salad Filling is a classic recipe that has been enjoyed for generations. The tangy cranberry sauce is a staple in many holiday meals, while the apple-pecan salad adds a refreshing and crunchy element to the dish. This recipe is a perfect balance of sweet and savory flavors that is sure to please even the pickiest of eaters.

Ingredients

2 packs of unflavored gelatin
0.5 cup of cold water
0.75 cup of boiling water
0.25 cup of fresh lemon juice
2 cans (16 oz / 454 g) of cranberry sauce
0.5 cup of cold water
0.5 tsp of bottled horseradish
3 dashes of liquid red pepper seasoning
0.25 tsp of salt

Apple-Pecan Salad Filling

2 cups of peeled and chopped apples
1 tsp of lemon juice
0.5 cup of thinly sliced celery
1 cup of coarsely chopped pecans
0.25 cup of mayonnaise
0.25 tsp of salt
0.5 cup of whipped heavy cream

How to prepare

In a large mixing bowl, sprinkle gelatin over 0.5 cup of cold water to soften.
Add boiling water and stir until dissolved.
Stir in lemon juice.
Combine cranberry sauce and 0.5 cup of cold water in a saucepan.
Stir, then beat with a 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 for about 4 hours, or until firm.
Unmold onto a round serving plate.
Fill the center with apple and pecan salad.
Surround with additional salad if desired.
Note: Double this recipe to make two ring molds.
Both the ring molds and salad can be prepared ahead, but the cranberry molds should be unmolded and filled with the salad just before serving.

Apple-Pecan Salad Filling

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 the salad to the refrigerator until time to serve.
Makes sufficient salad to fill two 6 cup cranberry molds, with enough left over to surround the mold with salad.

Variations

For a lighter version, you can use low-fat mayonnaise and whipped cream in the apple-pecan salad filling.
Add dried cranberries or raisins to the salad for an extra burst of sweetness.
Experiment with different types of nuts, such as walnuts or almonds, in the salad filling.

Cooking Tips & Tricks

Make sure to rinse the ring mold with cold water before pouring in the cranberry mixture to prevent sticking.

- Be sure to allow enough time for the cranberry mold to set in the refrigerator before unmolding and filling with the apple-pecan salad.

- For a more festive presentation, garnish the dish with fresh cranberries and parsley before serving.

Serving Suggestions

Serve the Cranberry Ring Mold with Apple-Pecan Salad Filling as a side dish or appetizer at your next holiday gathering or special occasion. It pairs well with roasted turkey, ham, or chicken.

Cooking Techniques

The key cooking techniques for this recipe include dissolving the gelatin, preparing the cranberry sauce, and assembling the ring mold with the apple-pecan salad filling.

Ingredient Substitutions

You can use store-bought cranberry sauce instead of making your own.

- Substitute walnuts or almonds for the pecans in the apple-pecan salad filling.

- Greek yogurt can be used as a substitute for mayonnaise in the salad.

Make Ahead Tips

Both the cranberry ring mold and apple-pecan salad filling can be prepared ahead of time and assembled just before serving. The salad can be made up to a day in advance and stored in the refrigerator.

Presentation Ideas

Garnish the Cranberry Ring Mold with Apple-Pecan Salad Filling with fresh cranberries, parsley, or a drizzle of balsamic glaze for an elegant presentation. Serve on a decorative platter or serving dish for a festive touch.

Pairing Recommendations

This dish pairs well with a variety of main courses, such as roasted turkey, ham, or chicken. It also complements other holiday side dishes like mashed potatoes, green bean casserole, and stuffing.

Storage and Reheating Instructions

Store any leftovers of the Cranberry Ring Mold with Apple-Pecan Salad Filling in an airtight container in the refrigerator for up to 2 days. To reheat, allow the dish to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of the Cranberry Ring Mold with Apple-Pecan Salad Filling contains approximately 300 calories.

Carbohydrates

Each serving of the Cranberry Ring Mold with Apple-Pecan Salad Filling contains approximately 25 grams of carbohydrates.

Fats

Each serving of the Cranberry Ring Mold with Apple-Pecan Salad Filling contains approximately 15 grams of fats.

Proteins

Each serving of the Cranberry Ring Mold with Apple-Pecan Salad Filling contains approximately 5 grams of proteins.

Vitamins and minerals

This dish is rich in Vitamin C from the cranberries and apples, as well as Vitamin E from the pecans. It also contains minerals such as potassium and magnesium from the fruits and nuts.

Alergens

This recipe contains nuts (pecans) and dairy (mayonnaise and whipped cream), so it may not be suitable for those with nut or dairy allergies.

Summary

Overall, the Cranberry Ring Mold with Apple-Pecan Salad Filling is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

The Cranberry Ring Mold with Apple-Pecan Salad Filling is a delicious and festive dish that is perfect for holiday gatherings or special occasions. The tangy cranberry sauce and crunchy apple-pecan salad create a delightful contrast of flavors and textures that is sure to impress your guests. Enjoy this classic recipe with your loved ones and create lasting memories around the dinner table.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Cranberry Ring Mold with Apple-Pecan Salad Filling. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my mother. We were flipping through an old cookbook that had been passed down through generations in our family, when we stumbled upon this unique and delicious sounding dish.

My mother told me that this recipe had been passed down to her from her own mother, who had learned it from a dear friend many years ago. The idea of a cranberry ring mold filled with a sweet and tangy apple-pecan salad seemed like something out of a fancy restaurant menu, not something that could be made in our humble kitchen. But my mother assured me that with a little practice and patience, I could master this recipe and impress all of our friends and family.

We gathered all of the ingredients we needed, including fresh cranberries, apples, pecans, gelatin, and a few other pantry staples. My mother walked me through each step of the recipe, showing me how to prepare the cranberries, cook the gelatin, and assemble the ring mold. As the cranberry mixture began to set in the mold, we turned our attention to the apple-pecan salad filling.

I watched in awe as my mother expertly peeled and chopped the apples, toasted the pecans, and mixed everything together with a creamy dressing. The combination of flavors and textures was truly mouthwatering, and I couldn't wait to taste the finished dish.

After a few hours of chilling in the refrigerator, the cranberry ring mold was ready to be unmolded and filled with the apple-pecan salad. As I carefully flipped the mold onto a serving platter, I held my breath, hoping that it would come out perfectly. To my delight, the ring slid out easily, revealing a beautiful crimson wreath of cranberries.

I spooned the apple-pecan salad into the center of the ring, marveling at how the colors and flavors complemented each other so perfectly. My mother and I shared a proud smile as we carried the dish to the table, where our family eagerly awaited its arrival.

As we sat down to eat, I couldn't help but feel a sense of accomplishment and gratitude for the traditions and recipes that had been passed down to me. The Cranberry Ring Mold with Apple-Pecan Salad Filling was a hit with everyone at the table, and I knew that I would be making it again and again in the years to come.

That day marked the beginning of my love affair with cooking and sharing delicious meals with the people I care about. I have since added my own twist to the recipe, experimenting with different fruits, nuts, and dressings to create new variations of this classic dish.

But no matter how many times I make it, the Cranberry Ring Mold with Apple-Pecan Salad Filling will always hold a special place in my heart as the recipe that opened my eyes to the joys of cooking and the power of sharing food with loved ones. And for that, I will be forever grateful to my mother and the generations of women who came before me, passing down their knowledge and love through the simple act of preparing a meal together.