Cranberry Velvet Salad

Recipe from: Marci Heider (aka 1408)

CRANBERRY VELVET SALAD

1 - 3-Oz Package Raspberry Jell-O*
1 cup Hot Water
1-16-Oz Can Ocean Spray Whole Cranberries**
1 cup Sour Cream
1/2 cup Chopped Walnuts or Pecans

Boil water in microwave. In a large mixing bowl (stainless steel recommended) completely dissolve Jell-O in hot water. Place bowl in refrigerator or freezer and chill until slightly thickened. Remove bowl from refrigerator and fold in other ingredients, making sure all ingredients are thoroughly incorporated. Pour into a 4-cup mold and chill in refrigerator until set. To un-mold, fill a larger bowl with hot tap water and submerge the mold just below the outside rim for a few seconds. Place a serving plate on top of the mold and quickly invert.

Servings: 6-8. I usually double the recipe and use two 4-cup molds or one 2-Qt mold. If you are cooking for a crowd, double the recipe and use a 2-Qt. baking dish and serve “as is” without un-molding.

This recipe is great with turkey, chicken or pork. ENJOY!

Note

*Other gelatin flavors will work, including black cherry, cherry, cranberry, cranberry/raspberry and strawberry.

**I recommend Ocean Spray because the best quality cranberries are used. I have used generic brands and was less than satisfied with the quality.

Credits: This recipe has become a Thanksgiving family favorite. The original recipe was from a 1969 United States International University Potluck Cookbook composed of recipes from USIU women faculty, administrators, wives and head residents. Sharon Yakse contributed this recipe. I hope my notes and tips will make it easier to prepare.

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