SPICED CRANBERRY-CHUTNEY GELATIN SALAD

Spiced Cranberry-Chutney Gelatin Salad image

I combined my mother-in-law's famous cranberry chutney with my raspberry gelatin recipe to come up with this nicely spiced side. It's wonderful served alongside turkey, chicken or beef. -Barbara Estabrook, Rhinelander, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

1 cup sugar
1 cup water
2 cups fresh or frozen cranberries
1/2 cup golden raisins
1/4 cup red wine vinegar
1 tablespoon molasses
1-1/2 teaspoons Worcestershire sauce
1 teaspoon ground ginger
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup chopped salted roasted almonds
GELATIN:
1 package (6 ounces) raspberry gelatin
1-1/2 cups boiling water
1/2 cup cold water
12 red lettuce leaves
3/4 cup sour cream
1/4 cup chopped salted roasted almonds

Steps:

In a large saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries; cook over medium heat until the berries pop, about 15 minutes., Stir in the raisins, vinegar, molasses, Worcestershire sauce, ginger, curry, salt and nutmeg. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Transfer to a large bowl; cool to room temperature. Stir in almonds., Meanwhile, for gelatin, in a large bowl, dissolve gelatin in boiling water. Stir in cold water. Add cranberry mixture. Transfer to an 11x7-in. dish coated with cooking spray. Cover and refrigerate for at least 4 hours or until set., Serve on lettuce leaves. Top with sour cream and almonds.

Nutrition Facts : Calories 215 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 117mg sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.