Molded Cranberry Nut Salad

Name: Molded Cranberry Nut Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10-12 servings.
Ingredients: 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 sour cream; 3/4 cup mayonnaise; Celery leaves

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! —Eleanor Arthur, Seattle, Washington

Ingredients

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 sour cream
3/4 cup mayonnaise
Celery leaves

Directions

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.

Nutrition Facts

1/2 cup: 377 calories, 19g fat (4g saturated fat), 18mg cholesterol, 134mg sodium, 44g carbohydrate (40g sugars, 2g fiber), 5g protein.

Originally published as Molded Cranberry Nut Salad in Country December/January 1991

Reviews

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Trilby Yost

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!