MOLDED CRANBERRY NUT SALAD
1 env. unflavored gelatin
1 1/2 c. cold water, divided
4 c. (16 oz.) fresh or frozen cranberries
1 1/2 c. sugar
1 1/2 c. diced celery
1 1/2 c. dry red wine or cranberry juice
1 (6 oz.) pkg. lemon flavored gelatin
3/4 c. chopped walnuts
3/4 c. mayonnaise
1 c. (8 oz.) sour cream
Soften unflavored gelatin in 1/2 cup water; set aside. In 3 quart
saucepan, combine cranberries, sugar and wine or cranberry juice; heat to
boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring
frequently. Remove from heat. Add lemon gelatin and softened unflavored
gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is
partially set, fold in celery and walnuts. Pour into greased 8 cup mold.
Cover and chill. Combine sour cream and mayonnaise; refrigerate until
ready to serve. To serve, unmold gelatin and top each serving with dollop of
dressing. Garnish with celery leaves. Serves 10-12.
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