Cranberry Congealed Salad

Photo: Tina Cornett; Styling: Mary Lyn H. Jenkins
Recipe from Southern Living

More From Southern Living

Recipe Time

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

Only you will be able to view, print, and edit this note.

Add Note

Cranberry Congealed Salad Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy