Apple Cider Mold
Submitted by fangwomandebbie
Vintage molded gelatin salad with apple cider, diced apples, celery, and almonds suspended in lemon-spiked gelatin. Unmold onto lettuce and serve with whipped cream or sour cream.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
20 minThis retro salad brings back the glory days of molded gelatin dishes. Fresh apple cider mixed with frozen lemonade concentrate creates a bright, fruity base, while unflavored gelatin sets everything into a firm mold.
The trick to success is timing: chill the gelatin mixture until it’s thick and syrupy, then fold in the diced apples and celery. Pour it over sliced almonds in the bottom of the mold, and those nuts will end up on top when you unmold it.
Dip the mold briefly in hot water, invert onto a platter, and you’ve got a conversation-starting salad that tastes better than it sounds.
Molding Tips
- Toss diced apples with lemonade concentrate to prevent browning
- Chill gelatin until thick and syrupy before adding fruit
- Place nuts in the bottom of the mold so they’re on top when inverted
- Dip mold rim in hot water for exactly 5 seconds to release
- Serve with whipped cream or sour cream on the side
Ingredients
Directions
Mix 1 cup cider with gelatin in small pan.
Let stand for few minutes.
Add sugar and cook; stir until dissolved, remove from heat.
Core and dice apples and mix with thawed lemonade concentrate to prevent any darkening.
Lift out apples with slotted spoon and reserve. Stir lemonade and remaining cider into gelatin mixture.
Regrigerate until thick and syrupy, then add apples and celery.
Place almonds or other chopped nuts in bottom of 6 cup mold.
Spoon gelatin over nuts, cover and chill firm.
Dip mold to the rim in hot water for 5 seconds to invert onto serving plate.
Surround with lettuce leaves and serve with whipped cream.
Sour cream goes good with this too.
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