Molded Cranberry Nut Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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This is a recipe my grandmother used to make for Christmas and Thanksgiving when I was a kid. It sure is good! Also good for potluck dinners. Ingredients:
1 (3 ounce) envelope unflavored gelatin |
1 1/2 cups cold water, divided |
4 cups fresh or frozen cranberries |
1 1/2 cups sugar |
1 1/2 cups dry red wine or 1 1/2 cups cranberry juice |
1 (6 ounce) package lemon gelatin |
1 1/2 cups diced celery |
3/4 cup chopped walnuts |
1 cup sour cream |
3/4 cup mayonnaise |
celery leaves (to garnish) |
Directions:
1. Soften the unflavored gelatin in 1/2 cup cold water; set aside.
2. In a 3-quart saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently.
3. Remove from heat. Add lemon gelatin and softened unflavored gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is partially set.
4. Fold in celery and walnuts. Pour into a greased 8-cup mold; cover and chill until set.
5. Meanwhile, combine sour cream and mayonnaise; refrigerate until ready to serve.
6. To serve, unmold gelatin and top each serving with a dollop of the sourcream dressing. Garnish with celery leaves.
7. NOTE: In the picture, this is molded in a ring shape with a small bowl set in the center holding the sourcream dressing.
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