Crammed with fruit and crunchy things, this pretty copper-colored salad is the perfect side for any fall meal. It's a tradition, usually on Thanksgiving. You'll get six or eight rather small slices so I usually make several batches. I'll save you from great disappointment if you're considering doubling or tripling the recipe and the pan size........ some evil culinary chaos happens...so don't. It just doesn't jell well. Use a 6-cup pan or mold for each batch.
Mix 2 envelopes Knox plain dry gelatin with 1/2 c. sugar in a saucepan. Add 2 TB lemon juice and 2 TB water. Cook over low heat, stirring til dissolved. Add 3 cups hot apple cider, then remove and chill until it's the consistency of unbeaten egg whites. Then fold in 1 c. diced unpeeled apple, 1 c. chopped pecans or walnuts, and 1/2 c. finely diced celery. Carefully fold in 1 or 2 cups mincemeat. Pour into a 6-cup ring mold or 8" square dish. Chill well.
Surround with dried or silk fall leaves for a pretty presentation. There's no need to gild the lily, but if you like to 'saladize' it, top it with a plop of mayo/cool whip mixture & a sprinkle of cinnamon. I don't use old-fashioned mincemeat that actually has meat in it. For the uninitiated, you'll probably find mincemeat seasonally, near the other pie fillings in the baking aisle.
