Cranberry Gelatin Salad
Recipe from Midwest Living
Prep Time: 30 mins
see savings1/3 cupsugar
see savings1 envelopeunflavored gelatin
see savings1/2 cupcranberry juice cocktail
see savings3/4 cupchopped fresh cranberries
see savings3/4 cupginger ale
see savings1/3 cupcranberry liqueur
see savings1 3 ounce packagepineapple-flavored gelatin
see savings1 3 ounce packageorange-flavored gelatin
see savings1 1/2 cupswater
see savings1 pintpineapple or orange sherbet, cut up
see savings1 8 ounce cartondairy sour cream
see savings3/4 cupfinely chopped walnuts
see savings1/2 cupfinely chopped, fresh cranberries
see savingsGreens (optional)
see savingsFrosted Cranberries (see recipe below) (optional)
In a medium saucepan, stir together the sugar and unflavored gelatin. Add the cranberry juice cocktail; heat and stir until gelatin is completely dissolved. Stir in 3/4 cup chopped cranberries, ginger ale, and cranberry liqueur. Turn into a 6- to 7-cup mold (cranberries will float). Cover and chill until almost set, about 60 minutes.
In a saucepan, stir together the pineapple/orange gelatin an water; stir over medium heat until gelatin is completely dissolved. Add sherbet; stir until melted and blended. Gradually blend in sour cream; whisk until smooth. Cover; chill until partially set. Stir in nuts and 1/2 cup chopped cranberries.
Spoon sherbet mixture over almost-set first layer in mold. Cover and chill until mixture is set.
To serve, line a serving plate with greens, if desired. Unmold salad onto greens. Trim salad with Frosted Cranberries, if desired. Serves 12.
Dip cranberries in light corn syrup; coat with sugar.
Per Serving: cal. (kcal) 244, Fat, total (g) 10, chol. (mg) 10, sat. fat (g) 3, carb. (g) 36, fiber (g) 1, pro. (g) 4, vit. A (IU) 194, vit. C (mg) 7, sodium (mg) 81, calcium (mg) 50, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet