Molded Waldorf Salad - cooking recipe

Ingredients

1/3 c. sugar
4 envelopes unflavored gelatin
5 c. white grape juice
3 medium celery stalks
1 lb. seedless red grapes
3/4 c. mayonnaise
3 medium Granny Smith apples (1 lb.)
1/4 c. California walnuts, coarsely chopped (about 4 1/2 hours before serving or day ahead)

Preparation

In 4 quart saucepan, stir sugar and gelatin.
Stir in 2 cups white grape
juice.
Cook
over
medium
heat,
stirring frequently, until
gelatin\tis
completely\tdissolved.
Remove saucepan from heat.
Stir in remaining grape juice.
Refrigerate until mixture
mounds
when dropped from a spoon, about 45 minutes.
Meanwhile, chop
celery;\tcut
each
grape
in half. When gelatin
mixture
almost
comes
to mounding consistency, quickly shred apples.
(Apples will turn brown if shredded too early.) Fold celery,
grapes and apples into thickened gelatin mixture;
pour into
10-inch
Bundt pan or 10 cup mold.
Cover and refrigerate until set, about 3 hours.