Apple Cider Salad

2 envelopes unflavored gelatin

3 ¾ cups apple cider, divided

3 tbsp. lemon juice

3 tbsp. sugar

½ tsp. salt

4 cups chopped, peeled apples

1 cup chopped walnuts

In a small saucepan, sprinkle gelatin over ¼ cup cider; let stand for 2 minutes.  Add lemon juice, sugar, salt and remaining cider.  Cook and stir over medium heat until sugar and gelatin are dissolved.

Cover and refrigerate until slightly thickened, about 2½ hours.  Fold in the apples and walnuts.  Transfer to a 2-quart serving bowl.  Cover and refrigerate overnight.  Serves 12.

Last Modified: February, 2008 Copyright © 1998 Wisconsin Apple Growers Association Click the apple to go home.