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Molded Cranberry Salad

From Lynne Wilson


3 packages unflavored gelatin
⅓ cup cold water
3 cups orange juice
½ cup sugar
8 oz. cream cheese, softened
1 cup celery, chopped
1 cup walnuts or pecans, chopped
2 cups whole cranberry sauce


Sprinkle the gelatin into the water and let stand for 2 to 3 minutes to soften.

Heat the orange juice until almost boiling, remove from the heat, and stir in the sugar and softened gelatin. Stir until the sugar and gelatin are dissolved.

Using an electric mixer on slow speed, beat the cream cheese until smooth. Continue to beat and slowly pour the hot liquid into the cream cheese. When smooth, place the mixture in the refrigerator and chill until it is slightly thick, stirring occasionally. Remove from the refrigerator and stir in the celery, nuts, and cranberry sauce. Pour into 2 –quart mold or a 9-by-13-inch oblong dish. Chill until firm (several hours). Unmold (or cut into squares) and serve.