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Molded Cranberry Nut Salad

 Molded Cranberry Nut Salad
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!
10-12 ServingsPrep: 20 min. + chilling


  • 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


  • 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.

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Molded Cranberry Nut Salad (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.