Cranberry Congealed Salad
Photo: Tina Cornett; Styling: Mary Lyn H. Jenkins
How to Make It
Step 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.
Step 2
Spoon mixture into 6 lightly greased 2/3-cup molds or custard cups; cover and chill until firm.
Step 3
Unmold onto lettuce leaves. Stir together sour cream and mayonnaise; dollop over each salad.
Step 4
Note: Salad may be prepared in a 5-cup mold.
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