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

Cranberry Congealed Salad

Southern Living JULY 2008

  • Yield: Makes 6 servings
  • Prep time: 45 Minutes
  • 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. 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.


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Cranberry Congealed Salad Recipe