Cranberry Congealed Salad

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

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Recipe Time

Prep Time:
Chill: 2 Hours


  • 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


  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.
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