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Cranberry Gelatin Salad
Chill: 4 hrs
Ingredients
- 1/3 cup sugar
- 1 envelope unflavored gelatin
- 1/2 cup cranberry juice cocktail
- 3/4 cup chopped fresh cranberries
- 3/4 cup ginger ale
- 1/3 cup cranberry liqueur
- 1 3 ounce package pineapple-flavored gelatin
- 1 3 ounce package orange-flavored gelatin
- 1 1/2 cups water
- 1 pint pineapple or orange sherbet, cut up
- 1 8 ounce carton dairy sour cream
- 3/4 cup finely chopped walnuts
- 1/2 cup finely chopped, fresh cranberries
- Greens (optional)
- Frosted Cranberries (see recipe below) (optional)
Directions
1. 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.
2. 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.
3. Spoon sherbet mixture over almost-set first layer in mold. Cover and chill until mixture is set.
4. To serve, line a serving plate with greens, if desired. Unmold salad onto greens. Trim salad with Frosted Cranberries, if desired. Serves 12.
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Tip:
Frosted Cranberries:
Dip cranberries in light corn syrup; coat with sugar.
