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  • Writer's pictureErin

Apple Cider Jellied Salad

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Create a truly unique look to a classic Waldorf salad by popping all the toppings in a muffin tin and molding in gelatine.

Prep Time: 15 min

Set time: 4 hrs

Yield: 6-8 servings


  • 1 envelope plain gelatine

  • 2 tbsp lemon juice

  • 1 3/4 cup apple cider

  • pinch salt

  • 1 stalk celery

  • 1 crisp apple

  • 3 halves of canned peaches


  1. Thinly slice the celery and apple, dice the halves of canned peaches. Set aside in separate bowls for later.

  2. In a small bowl, stir together lemon juice and gelatine powder. Let sit for at least 5 min to allow the gelatine to bloom.

  3. In a medium saucepan heat the apple cider to boiling. Remove from heat and stir in bloomed gelatine and a pinch of salt.

  4. Pour a small amount of cider gelatine into a muffin tin or silicone muffin cups. Arrange the sliced celery, then apples and then diced canned peaches in layers in the muffin tin/cups.

  5. Top up with remaining cider gelatine. Refrigerate until set.

  6. Unmold the gelatines from the muffin tin and serve over a bed of fresh lettuce. Top with nuts and cheese, if desired.

Zhuzh it up!

  • Mix up the apple cider with cranberry juice or pomegranate juice.

  • The 'blooming' radish was made by cutting thin slices of the radish, careful not to go all the way through & soaking in cold water for a couple hours in the fridge to open it up.

This amazing recipe was written by Erin Walker


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