When someone in a family gets married, the family
naturally expands. We have been very
lucky that our nieces and nephews have chosen spouses from families we are happy
to invite into ours. When our niece,
Lauren married Neal, his parents, Brian and Kim were welcomed with open
arms. Last Thanksgiving Kim brought
Cranberry Soufflé Salad, a congealed Jell-O salad to dinner. I have to admit, I have never been a fan of Jell-O
or congealed salad, but I couldn’t get enough of this dish. Of course, Kim freely shared the recipe and I
chuckled when I saw a photocopy of the original recipe that was included with
the Tupperware Jell-O mold she purchased in the 80’s.
Although I
haven’t felt the need to buy a Jell-O mold, that doesn't stop me from making this delicious sweet-tart side that is a welcomed addition at my dinner table.
§
2 1/2 cups orange
juice
§
1 – 14 ounce can
of whole cranberry sauce
§
1 – 6 ounce
package raspberry flavored gelatin
§
1 1/2 cups whipping
cream
Directions:
In
a saucepan combine 1 1/4 cups of orange juice, cranberry sauce and gelatin.
Cook and stir over medium heat until the
gelatin dissolves.
Remove from heat and
stir in the remaining orange juice.
Transfer to a mixing bowl and
chill until partially set (consistency of unbeaten egg whites).
In a small mixing bowl beat whipping cream to
soft peaks. Fold into the gelatin mixture.
Fold into the gelatin mixture.
Pour into individual ramekins or a serving bowl and refrigerate for
4 to 6 hours or until set.
If you are
using a Jell-O mold, the directions suggest that you unmold the salad by
immersing the mold into warm water for 20 to 30 seconds and invert onto a
serving plate. For a printer friendly
copy of this recipe, go to Cranberry Soufflé Salad. Enjoy!
