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Layered Cranberry-Apple Mold

This two-tone molded salad recipe of cranberry sauce and chopped apples shimmers with color.

2.5 by 3 people
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  • Makes: 12 servings
  • Prep: 1 hr 30 mins
  • Chill: 6 hrs

Layered Cranberry-Apple Mold



  1. In a medium bowl dissolve gelatin and sugar in the boiling water. Stir in cranberry-apple drink. Transfer 1-3/4 cups of the mixture to another bowl; cover and chill about 30 minutes or until partially set (the consistency of egg whites). Set remaining gelatin-drink mixture aside.
  2. Fold cranberry sauce into partially set gelatin-drink mixture; pour into an 8-cup ring mold or a 2-quart square dish. Cover and chill about 30 minutes or until almost firm. Chill remaining gelatin-drink mixture about 30 minutes or until partially set (the consistency of egg whites).
  3. Meanwhile, prepare topping mix according to package directions; fold into partially set gelatin-drink mixture along with apple and mayonnaise or salad dressing. Spoon over chilled cranberry sauce-gelatin layer in mold or dish.
  4. Cover and chill about 6 hours or until firm. Unmold gelatin onto platter. (For easier unmolding, set mold into a sink filled with warm water for a several seconds or until gelatin separates from the mold.) If desired, garnish with sugared cranberries and fresh mint. Makes 12 servings.

From the Test Kitchen


For sugared cranberries, freeze cranberries; roll in sugar until coated.

Nutrition Facts (Layered Cranberry-Apple Mold)

    Per serving:
  • 222 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 2 mg chol.,
  • 95 mg sodium,
  • 44 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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