RCI-DS.004.0308.001
Wine Salad
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Williams Estate in Tyler, Texas in 1994.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- packages raspberry gelatin2 small
- 2 cups
- 1 cup
- undrained crushed pineapple1 can
- 1 can
- ½ cup
- 1 cup
Method
1
Dissolve the 2 small packages of raspberry gelatin in 2 cups of boiling water, stirring constantly for about 2 minutes until completely dissolved.
2
Stir the port wine into the dissolved gelatin mixture, then allow it to cool to room temperature, about 5-10 minutes.
3
Add the undrained crushed pineapple (with juice) and whole cranberry sauce to the cooled gelatin mixture, stirring until evenly combined.
4
Fold in the chopped pecans and chopped celery gently, distributing them evenly throughout the mixture.
5
Pour the salad mixture into a 2-quart mold or serving dish and refrigerate for at least 4 hours, or until firmly set.
6
Unmold onto a serving plate by dipping the bottom of the mold briefly in warm water and inverting, or serve directly from the dish if preferred.