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Name: Cranberry Wreath Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 12
Cuisine: not set
Ingredients: 1 cup Dry red wine; 2 (1/4 oz) envelopes Unflavored gelatin; 2 3 oz packages Cranberry flavored gelatin; 2 cups boiling water; 1/2 cup Sugar; 1 12 ounce package Fresh cranberries; 1/2 navel orange; 1 8 ounce can Crushed pineapple; 1 cup Red seedless grapes halved; 1 Granny Smith apple peeled, cored, grated; 1 1/4 Peaches diced; 1/2 cup Pecans; Lettuce garnish; Currants, grapes, or orange zest garnish

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INGREDIENTS

1 cup Dry red wine
2 (1/4 oz) envelopes Unflavored gelatin
2 3 oz packages Cranberry flavored gelatin
2 cups boiling water
1/2 cup Sugar
1 12 ounce package Fresh cranberries
1/2 navel orange
1 8 ounce can Crushed pineapple
1 cup Red seedless grapes ; halved
1 Granny Smith apple ; peeled, cored, grated
1 1/4 Peaches ; diced
1/2 cup Pecans
Lettuce ; garnish
Currants, grapes, or orange zest ; garnish

INSTRUCTIONS

Pour the wine in a small bowl. Sprinkle the unflavored gelatin onto the wine and allow the gelatin to soften for 5 minutes.

Place the cranberry-flavoared gelatin in a heat-resistant container. Separately, pour the boiling water onto the cranberry-flavored gelatin.

Immediately add the wine mxsture and sugar to the gelatin mixture, stirring to dissolve. If all partices have not dissolved, heat briefly, stirring until compeltely dissolved.

Transfer to a medium bowl and refrigerate the gelatin for several hours or until partially set, stirring occasionally.

Finely chop the cranberries and oranage p pieces ina food processor using the blade attachment.

After the gelatin has partially set, add the cranberry mixture., pineapple, grapes, apples, peache and pecan pieces.

Spoon the wreath mixture into two 3 1/2 ring molds and chill until firm, preferable overnight.

Briefly place the ring molds into a shallow hot water bath and immediately invet onto round platters to unmold the wreaths. Garnish.

NOTES

It is bestto make the recipe a day ahead.

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Cranberry Wreath Salad

1 cup Dry red wine
2 (1/4 oz) envelopes Unflavored gelatin
2 3 oz packages Cranberry flavored gelatin
2 cups boiling water
1/2 cup Sugar
1 12 ounce package Fresh cranberries
1/2 navel orange
1 8 ounce can Crushed pineapple
1 cup Red seedless grapes halved
1 Granny Smith apple peeled, cored, grated
1 1/4 Peaches diced
1/2 cup Pecans
 Lettuce garnish
 Currants, grapes, or orange zest garnish

Pour the wine in a small bowl. Sprinkle the unflavored gelatin onto the wine and allow the gelatin to soften for 5 minutes.
Place the cranberry-flavoared gelatin in a heat-resistant container. Separately, pour the boiling water onto the cranberry-flavored gelatin.
Immediately add the wine mxsture  and sugar to the gelatin mixture, stirring to dissolve. If all partices have not dissolved, heat briefly, stirring until compeltely dissolved.
Transfer to a medium bowl and refrigerate the gelatin for several hours or until partially set, stirring occasionally.
Finely chop the cranberries and oranage p pieces ina food processor using the blade attachment.
After the gelatin has partially set, add the cranberry mixture., pineapple, grapes, apples, peache and pecan pieces.
Spoon the wreath mixture into two 3 1/2 ring molds and chill until firm, preferable overnight.
Briefly place the ring molds into a shallow hot water bath and immediately invet onto round platters to unmold the wreaths. Garnish.

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Nutrition

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Serving Size: 1 Serving (148g)
Recipe Makes: 12 Servings

Calories: 175
Calories from Fat: 31 (18%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 10.2mg		0 %
Potassium 182mg		5 %
Total Carbohydrate 33.6g		10 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 31.9g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 175

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