Cranberry Ring Mold with Apple-Pecan Salad Filling

• 2 packages gelatin, unflavored nflavored
• 1/2 cup water old
• 3/4 cup water oiling
• 1/4 cup lemon juice resh
• 2 cans cranberry sauce
• 1/2 cup water old
• 1/2 teaspoon horseradish ottled
• 3 dash red hot pepper sauce
• 1/4 teaspoon salt
• 2 cups apples peeled, cored
• 1 teaspoon lemon juice
• 1/2 cup celery thinly sliced
• 1 cup pecans coarsely chopped
• 1/4 cup mayonnaise
• 1/4 teaspoon salt
• 1/2 cup heavy whipping cream hipped

1. In a large mixing bowl sprinkle gelatin over 1/2 cup cold water to soften.
2. Add boiling water and stir until dissolved.
3. Stir in lemon juice.
4. Combine cranberry sauce and 1/2 cold water in a saucepan.
5. Stir, then beat with whisk until smooth; do not allow to boil.
6. Add horseradish, hot pepper seasoning, and salt.
7. Stir in gelatin mixture.
8. Pour into a 6-cup ring mold that has been rinsed with cold water.
9. Chill about 4 hours, or until firm.
10. Unmold onto round serving plate.
11. Fill center with Apple And Pecan Salad.
12. Surround with additional salad if desired.
13. Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend.
14. Cover and refrigerate until about 1 hour before serving.
15. Fold in whipping cream.
16. Return salad to refrigerator until time to serve.
17. Makes sufficient salad to fill 2 6-cup cranberry molds, with enough left over to surround mold with salad.

gelatin, water, water oiling, lemon juice resh, cranberry sauce, water, horseradish, red hot pepper sauce, salt, apples, lemon juice, celery, pecans, mayonnaise, salt, heavy whipping cream hipped

Taken from recipeland.com/recipe/v/cranberry-ring-mold-apple-pecan-43194 (may not work)