Cranberry Port Wine Salad Dated 1932 |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 12 |
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CRANBERRY PORT WINE SALAD DATED 1932 This recipe came from an Estate sale. I obtained it when I purchased the family collection from the Purtzer Estate in Brenham, Texas in 1991. Ingredients:
3 packages raspberry gelatin |
1-1/2 cups boiling water |
1 can whole cranberries and juice |
1 small can crushed pineapple and juice |
1 cup port wine |
1 cup chopped walnuts |
8 ounce package cream cheese |
1 cup sour cream |
Directions:
1. Dissolve gelatin in hot water then cool slightly.
2. Add cranberries, pineapple, wine and walnuts.
3. Let set in large glass pan.
4. Mix cream cheese and sour cream then spread over gelatin mixture.
5. Chill several hours then cut into squares.
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