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Apricot Molded Salad

Looking for a use for that Tupperware mold? Food Sharing Network recommends Mom’s Apricot Molded Salad.

Helen Mathieu and son Chris Mathieu

Helen and Chris in 2008.

Quite a while back, I purchased a Tupperware mold for the sole purpose of making my late mother-in-law’s Apricot Molded Salad, which is made with Jello. I’m not particularly fond of Jello, although I’m okay when it is served with whipped cream (who isn’t?) or milk. But I sure liked this salad when I had it. I never made the dish until last week, when I served it with ham at my day-after Thanksgiving party. For a long time, I simply couldn’t find apricot Jello. Even the manufacturer said it was tough to locate. When I saw a few boxes on the shelf this summer, I was delighted.

My mother-in-law, Helen Mathieu, used to complain about her own cooking. I don’t know why – I never had a bad meal at her home. She also was an accomplished hostess who made everyone feel welcome and comfortable.

I’m sorry there are no photos of the salad itself. Twenty-one relatives in one place can cause the appropriate photography to fall through the cracks.

Btw, in shopping for this I learned that supermarkets have a very small selection of frozen orange juice these days. In fact, I never did find a 6-ounce can. I used half of one twice as big. Perhaps an orange offering the next time?

Helen Mathieu’s Apricot Molded Salad

The Basics:

  • 2 15-ounce cans halved apricots
  • 2 packages apricot Jello
  • 1 6-ounce can frozen orange juice
  • 6 ounces ginger ale, seltzer or similar soda
  • Cooking spray
Tupperware Salad Mold

Yes, a genuine Tupperware mold.

Drain apricots, reserving juice, and puree.

Add Jello powder to liquid, and bring to a boil. Watch carefully, stirring often.

Turn off heat and add rest of ingredients.

Pour into lightly sprayed Jello mold.

Refrigerate for several hours or overnight until firm.

Dip mold into hot water for a few seconds or as needed to loosen salad.

Invert and plate on a pretty dish. I used my glass cake plate.

Serve immediately or keep cold in fridge.

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