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Cranberry Mousse Salad

Total Time

Prep: 15 min. + chilling


12 servings

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.


  • 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 zest
  • 1/4 teaspoon ground nutmeg
  • 1 can (20 ounces) crushed pineapple
  • 2 cups sour cream
  • 1/2 cup chopped pecans


  1. In a bowl, dissolve gelatin in water. Add cranberry sauce, lemon juice, zest 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.

Nutrition Facts

1/2 cup: 239 calories, 11g fat (5g saturated fat), 9mg cholesterol, 63mg sodium, 34g carbohydrate (29g sugars, 1g fiber), 3g protein.

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