Cranberry Congealed Salad

Photo: Tina Cornett; Styling: Mary Lyn H. Jenkins

Recipe from

Recipe Time

Prep: 45 Minutes
Chill: 2 Hours

Ingredients

1 (3-ounce) package cherry-flavored gelatin
3/4 cup boiling water
1 (16-ounce) can whole-berry cranberry sauce
1 orange, sectioned, chopped, and drained
1/2 cup diced apple
1/2 cup chopped pecans
Lettuce leaves
2 tablespoons sour cream
2 tablespoons mayonnaise

Preparation

1. Stir together gelatin and 3/4 cup boiling water until gelatin dissolves. Stir in cranberry sauce until blended. Chill until the consistency of unbeaten egg white. Fold in orange, apple, and pecans.

2. Spoon mixture into 6 lightly greased 2/3-cup molds or custard cups; cover and chill until firm.

3. Unmold onto lettuce leaves. Stir together sour cream and mayonnaise; dollop over each salad.

Note: Salad may be prepared in a 5-cup mold.

Note:

July 2008