Photo: Tina Cornett; Styling: Mary Lyn H. Jenkins
Prep Time
45 Mins
Chill Time
2 Hours
Makes 6 servings

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.

Ratings & Reviews

SusanWhiteR's Review

January 02, 2012
Everyone like this - even the ones in my family that don't care for jello

November 26, 2015
i'm looking for a congealed cranberry orange salad, in bundt pan, in the 1993 hardback issue, page 271. have made it many years ago, need now, book is lost.  please help!