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Molded Cranberry Nut Salad Recipe

Molded Cranberry Nut Salad Recipe photo by Taste of Home

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We try lots of cranberry recipes, and this one is always requested when we have family get-togethers at Thanksgiving and Christmas. It's also been a favorite dish at every church potluck I've taken it to!

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Molded Cranberry Nut Salad Recipe

Prep: 20 min. + chilling

Yield: 10-12 Servings

10 10 20

Ingredients

1 envelope unflavored gelatin
1-1/2 cups cold water, divided
4 cups (16 ounces) fresh or frozen cranberries
1-1/2 cups sugar
1-1/2 cups dry red wine or cranberry juice
1 package (6 ounces) lemon gelatin
1-1/2 cups diced celery
3/4 cup chopped walnuts
1 cup (8 ounces) sour cream
3/4 cup mayonnaise
Celery leaves

Directions

Soften unflavored gelatin in 1/2 cup water; set aside. In 3-qt. saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat. Add lemon gelatin and softened unflavored gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is partially set. Fold in celery and walnuts. Pour into greased 8-cup mold; cover and chill until set. Meanwhile, combine sour cream and mayonnaise; refrigerate until ready to serve. To serve, unmold gelatin and top each serving with dollop of dressing. Garnish with celery leaves. Yield: 10-12 servings.

Nutritional Facts 1 serving (1/2 cup) equals 377 calories, 19 g fat (4 g saturated fat), 18 mg cholesterol, 134 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Molded Cranberry Nut Salad in Country December/January 1991, p49

Sticky Gelatin

Gelatin always sticks to the bottom or sides of the bowl when I prepare it. So I put the dry mix in a bowl and add just enough cold water to dampen it. Then I pour in the boiling water and stir. The gelatin doesn't stick and still sets to the right consistency. —Bertha Duncum, Cameron, Texas

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Molded Cranberry Nut Salad

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(1-1) of 1 reviews

Reviewed on Jul. 12, 2010 by Trilby Yost

Last holiday season I froze bags of fresh cranberries, but I never got around to using them. Knowing that they would go to waste if I didn't find a way to use them, I looked for a recipe. I decided on this one, and boy! was it a hit. My family exclaimed that it was Christmas in July! It is especially refreshing in hot weather so it doesn't have to be saved for cold weather holidays. I served it with barbecue!