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Cranberry Mousse Salad

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


  • 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.
  • 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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  • snowflake62
    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 [email protected] Nashville, Tn