Cranberry Gelatin Salad
"Holiday Side Dishes From Woman's World Magazine 11/23/04. A delicious twist on cranberry sauce, this festive mold is sweet and tangy."
- Ready In:
- 4hrs 20mins
- Ingredients:
- 12
- Serves:
-
8
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
- Coat 1-1/2 quart mold with cooking spray.
- 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.
- 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.
- 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.
- Run knife around edge of mold to loosen; place serving platter over mold and invert to release. Garnish as desired.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
