Cranberry-Raspberry Salad

Raspberry and lemon gelatin add the sweetness while "Fresh Cranberry Relish" (pictured here) and sour cream add tang to this holiday salad.

Cranberry-Raspberry Salad
8 to 10
15 mins
by 4.0 1  person
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  • 1 3 ounce package raspberry-flavor gelatin
  • 1 3 ounce package lemon-flavor gelatin
  • 1 cup boiling water
  • 1 8 ounce carton dairy sour cream
  • 2 cups raspberry sherbet
  • 1 cup Fresh Cranberry Relish or purchased cranberry-orange relish
  • Lettuce leaves
  • Sugared cranberries (optional)
Dissolve both gelatins in boiling water. Beat in sour cream with a wire whisk or rotary beater until smooth. Stir in sherbet until smooth. If necessary, chill until partially set. Add cranberry relish. Turn into a 5-cup mold.
Cover and chill 4 to 6 hours or until firm. Unmold onto lettuce-lined platter. Garnish with sugared cranberries, if desired. Makes 8 to 10 servings.
Also pictured is "Holiday Waldorf Salad."

nutrition information

Per Serving: cal. (kcal) 264, Fat, total (g) 8, chol. (mg) 15, sat. fat (g) 4, carb. (g) 49, fiber (g) 1, pro. (g) 4, vit. C (mg) 10.04, sodium (mg) 73, Percent Daily Values are based on a 2,000 calorie diet
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