Cranberry-cherry salad

Cranberry-cherry salad

Ingredients/Components

• pkg - 2 oz
• sour cream - 1 c
• cold water - 1/4 c
• boiling water
• envelope unflavored gelatin - 1 item
• can whole cranberry sauce - 1 oz
• apple, diced - 1 item
• chopped walnuts or pecans - 1/2 c
• can dark sweet pitted cherries, halved - 1 oz
• liquid from cherries with water added

How to make cranberry-cherry salad:

Dissolve unflavored gelatin in cold water. Pour boiling water over lemon gelatin; stir until dissolved. Add unflavored gelatin and blend. Set aside 1/2 cup gelatin mixture to cool. Heat remaining mixture with cranberry sauce until sauce is melted. Drain cherries, reserving syrup. Add water to syrup to make 1 1/2 cups; add cranberry mixture. Chill until partially set.

Combine 1/2 cup reserved lemon gelatin mixture with sour cream. Chill until partially set. Stir cherries, apples and nuts into cranberry gelatin mixture. Pour 1/4 cup of mixture into 7-cup mold. Add remaining cranberry mixture alternately with sour cream-gelatin mixture; swirl gently with spatula. Chill until firm. Unmold onto serving plate. Makes 10 servings.

Recipe categories: Low protein, Low sodium, Salads.