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Prep Time: 240 Minutes Cook Time: 20 Minutes |
Ready In: 260 Minutes Servings: 8 |
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Holiday Side Dishes From Woman's World Magazine 11/23/04. A delicious twist on cranberry sauce, this festive mold is sweet and tangy. Ingredients:
1 1/2 cups boiling water |
2 (3 ounce) packages cranberry-raspberry gelatin |
1 (12 ounce) can seltzer water |
1 1/2 teaspoons unflavored gelatin |
2 tablespoons cold water |
3/4 cup sour cream |
1 tablespoon sugar |
1 (16 ounce) can whole berry cranberry sauce |
1 celery rib, chopped, 1/2 cup |
1/2 cup chopped walnuts |
additional sour cream, and (optional) |
fresh cranberries (optional) |
Directions:
1. Coat 1-1/2 quart mold with cooking spray.
2. In bowl pour boiling water over cranberry gelatin mix; stir until dissolved. Add seltzer. Transfer 1 cup mixture to separate bowl; reserve. Cover remaining mixture; refrigerate.
3. Sprinkle unflavored gelatin over 2 T. cold water; let stand 1 minute. Microwave on High until dissolved; stir into reserved 1 cup cranberry gelatin. Whisk in sour cream. Pour in mold.
4. Refrigerate until just set, 2 hours. Uncover refrigerated plain cranberry gelatin mixture. Stir in cranberry sauce, celery and walnuts. Spoon into mold. Refrigerate until firm, 2 hours.
5. Run knife around edge of mold to loosen; place serving platter over mold and invert to release. Garnish as desired.
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