Molded Cranberry Nut Salad

• Gluten free

• Produce

  • 1 1/2 cups Celery
  • 1 Celery, leaves
  • 4 cups Cranberries, fresh or frozen

• Condiments

  • 3/4 cup Mayonnaise

• Baking & Spices

  • 1 1/2 cups Sugar

• Nuts & Seeds

  • 3/4 cup Walnuts

• Drinks

  • 1 1/2 cups Red wine or cranberry juice, dry

• Dairy

  • 1 cup Sour cream

• Desserts

  • 1 envelope Gelatin, Unflavored
  • 1 package Lemon gelatin

• Liquids

  • 1 1/2 cups Water

Found on tasteofhome.com

Description

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 (8 ounces) sour cream
• 3/4 cup mayonnaise
• Celery leaves

Directions

• 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. Yield: 10-12 servings. Originally published as Molded Cranberry Nut Salad in Country December/January 1991, p49 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition