Cranberry Congealed Salad

For a special presentation, Recipe Development Director Mary Allen Perry chills the salad in individual teacups. "This works particularly well for holiday luncheons," she says.

Yield: Makes 12 servings

Ingredients

• 1  (12-ounce) package fresh cranberries
• 1/2  cup  sugar
• 3  (3-ounce) packages raspberry-flavored gelatin
• 2  cups  boiling water
• 2  cups  cranberry juice, chilled
• 1  (8-ounce) can crushed pineapple, undrained
• 2  celery ribs, diced (1 cup)
• 2/3  cup  chopped pecans,toasted
• Lettuce leaves
• Pickled peaches
• Fresh mint sprigs
• Garnish: chopped pecans, toasted

Preparation

Process cranberries in a food processor 30 seconds or until coarsely chopped, stopping once to scrape down sides.

Stir together cranberries and sugar in a bowl; set aside.

Stir together gelatin and 2 cups boiling water in a large bowl 2 minutes or until gelatin dissolves. Add juice, and chill 30 minutes or until consistency of unbeaten egg whites.

Stir in cranberry mixture, pineapple, celery, and pecans. Spoon mixture into a lightly greased 10-cup Bundt pan; cover and chill 8 hours or until firm.

Unmold onto a lettuce-lined platter. Fill center of ring with pickled peaches and fresh mint sprigs. Garnish, if desired.

Frosted Cranberry Congealed Salad Parfaits: Beat 8 ounces softened cream cheese at medium speed with an electric mixer until fluffy. Fold in 8 ounces frozen whipped topping, thawed. Layer parfait glasses evenly with leftover salad and cream cheese mixture.