Molded Cranberry Nut Salad Recipe
Molded Cranberry Nut Salad Recipe photo by Taste of Home

Molded Cranberry Nut Salad Recipe

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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!
TOTAL TIME: Prep: 20 min. + chilling
MAKES:10-12 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 10-12 servings


  • 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

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.


  1. 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.
Originally published as Molded Cranberry Nut Salad in Country December/January 1991, p49

Full-Bodied Red Wine

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

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Reviewed Jul. 12, 2010

"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!"

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