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Molded Cranberry Nut Salad

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“This is a recipe my grandmother used to make for Christmas and Thanksgiving when I was a kid. It sure is good! Also good for potluck dinners.”
READY IN:
20mins
SERVES:
10-12
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Soften the unflavored gelatin in 1/2 cup cold water; set aside.
  2. In a 3-quart saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently.
  3. Remove from heat. Add lemon gelatin and softened unflavored gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is partially set.
  4. Fold in celery and walnuts. Pour into a greased 8-cup mold; cover and chill until set.
  5. Meanwhile, combine sour cream and mayonnaise; refrigerate until ready to serve.
  6. To serve, unmold gelatin and top each serving with a dollop of the sourcream dressing. Garnish with celery leaves.
  7. NOTE: In the picture, this is molded in a ring shape with a small bowl set in the center holding the sourcream dressing.

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