Gallery

Recipe Summary

prep:
30 mins
chill:
4 hrs
total:
4 hrs 30 mins
Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Frosted Cranberries:

Dip cranberries in light corn syrup; coat with sugar.

Nutrition Facts

244 calories; fat 10g; cholesterol 10mg; saturated fat 3g; carbohydrates 36g; insoluble fiber 1g; protein 4g; vitamin a 194.4IU; vitamin c 7.1mg; sodium 81mg; calcium 50.5mg; iron 0.4mg.
Advertisement

Reviews

Advertisement