RecipeSauces and RelishesYield: 4 or 5 side-dish servings
Cherry-Apple Salad Mold
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 352. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 cup frozen unsweetened pitted dark sweet cherries
- 1 1/2 cups apple cider or apple juice
- 1 3-ounce package cherry-flavored gelatin
- 1/2 cup applesauce
- 1/4 cup chopped celery
- 1/4 cup chopped walnuts
- Apple cider or apple juice
- 1/2 cup soft-style cream cheese
Instructions
- Let cherries stand at room temperature while preparing gelatin mixture. In a saucepan bring the 1 1/2 cups apple cider to boiling; remove from heat. Add gelatin; stir till dissolved. Chill till partially set (consistency of unbeaten egg whites). Halve partially thawed cherries. Stir cherries, applesauce, celery, and nuts into gelatin mixture. Pour into a 3- or 3 1/2-cup mold. Chill till firm. Unmold onto a lettuce-lined plate, if desired.
- For sauce, stir enough apple cider or apple juice (3 to 4 tablespoons) into cream cheese to make a sauce of spooning consistency. Pass sauce with salad.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative