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Source: Tupperware Recipes

Molded Cranberry-Orange Salad
A delicious treat!
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Serves: 10
Prep Time: 15 minutes
Cook Time: 11-15 minutes
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2 1/2 cups orange juice, divided
1 can (16 ounces) whole cranberry sauce
1 package (6 ounce) raspberry gelatin
1 1/2 cups heavy cream
Chunks of orange sections for garnish, optional
Sugar-coated cranberries* for garnish, optional
Orange or lemon leaves for garnish, optional




1. In a medium saucepan, over medium heat, stir 1 1/4 cups orange juice, the cranberry sauce and gelatin until gelatin is dissolved. Stir in the remaining orange juice. Remove from heat and chill until mixture is the consistency of unbeaten egg whites, about 30 minutes.

2. In medium bowl, with electric mixer at high speed, beat cream until soft peaks form. Fold into the chilled gelatin mixture. Refrigerate until mixture mounds when dropped from a spoon. Pour into a Tupperware Jel-Ring® mold. Apply cover seal and chill 4-6 hours until firm.

3. To unmold, immerse the mold in warm water 20-30 seconds. Remove the cover seal and turn a serving plate upside down, centered over the mold. Turn over the plate and mold together. Carefully lift off the center seal, then the mold.

4. Garnish mold, if desired, with orange chunks in center of mold and frosted cranberries and orange leaves around edge.

* To make sugar-coated cranberries, brush fresh cranberries with light corn syrup, then roll in granulated sugar





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