Molded Cranberry Nut Salad

  Lunch

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!

Molded Cranberry Nut Salad

Average Rating: 5

TOTAL TIME: Prep: 20 min. + chilling
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

Instructions

  • 1. 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.

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