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Cranberry Congealed Salad

Photo: Tina Cornett; Styling: Mary Lyn H. Jenkins
Prep time 45 mins
Chill time 2 hrs
Yield Makes 6 servings


  • 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

How to Make It

  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.

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