Creamy Molded Cranberry Salad

Linda Larsen

Creamy Molded Cranberry Salad

By Linda Larsen

Creamy Molded Cranberry Salad is one of my favorite salads for Christmas. The tart cranberries are combined with marshmallows, celery, and nuts and suspended in a creamy gelatin mixture. You'll love it!

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: Serves 8-10

Ingredients:

• 4-1/2 teaspoons unflavored gelatin (1-1/2 envelopes)
• 1/2 cup cold water
• 3/4 cup boiling water
• 1 (16-ounce) package fresh cranberries, ground
• 3/4 cup sugar
• 1 cup miniature marshmallows
• 1 cup diced celery
• 1 cup chopped toasted walnuts
• 1 cup heavy whipping cream
• 1 teaspoon vanilla
• 3 tablespoons powdered sugar

Preparation:

In small bowl, combine gelatin and cold water; let stand 5 minutes. Add the boiling water and stir until the gelatin is completely dissolved. Place in freezer 15 minutes to cool.

In large bowl, combine cranberries, granulated sugar, marshmallows, celery, and walnuts; let stand 20 minutes to let sugar dissolve. Add gelatin mixture.

In medium bowl, beat cream with vanilla and powdered sugar until stiff peaks form. Fold into cranberry mixture. Rinse a 2-1/2 quart ring mold with cold water; do not wipe dry. Add salad mixture, cover, and chill until firm, about 4-6 hours.

To unmold, place salad in ring mold upside down on serving plate. Rinse a clean kitchen towel in hot water and wring out. Place hot towel on mold for a few seconds. Then hold the mold and plate together and shake gently. The salad should drop right out of the mold.

But if you fear trying to unmold a gelatin salad, just put the mixture into a 2-quart baking dish. Then you can cut the salad into squares and serve it that way. It's just as pretty, and much easier!

Cover and chill again, or serve immediately.

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