Cranberry Mousse Salad Recipe

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My sister and I discovered this recipe while looking for something different to serve at holiday time. The fruity flavor goes especially well with poultry or pork.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10-12 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10-12 servings


  • 2 packages (3 ounces each) strawberry gelatin
  • 3/4 cup boiling water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground nutmeg
  • 1 can (20 ounces) crushed pineapple
  • 2 cups (16 ounces) sour cream
  • 1/2 cup chopped pecans

Nutritional Facts

1 serving (1/2 cup) equals 249 calories, 10 g fat (5 g saturated fat), 27 mg cholesterol, 61 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a bowl, dissolve gelatin in water. Add cranberry sauce, lemon juice, peel and nutmeg; mix well. Drain pineapple; add juice to gelatin mixture and set pineapple aside. Chill until syrupy.
  2. Whisk in sour cream. Add the pineapple and pecans. Pour into an 8-cup mold coated with nonstick spray. Chill until firm. Yield: 10-12 servings.
Originally published as Cranberry Mousse Salad in Country Woman Christmas 1996, p25

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Reviewed Nov. 24, 2009

"This is a very old recipe from taste of home. I've been looking for my book, that had this recipe in it. Thank you very much for shareing this with us. It's the best one , I have ever had. It's a 10 in my book. From Nashville, Tn"

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