This classic Cranberry Salad Mold is a nostalgic holiday favorite that balances sweet, tart, and creamy flavors in every bite. The bright red gelatin base is enriched with whole cranberry sauce for a burst of fruitiness, while the addition of sour cream creates a luxurious, smooth texture. Chopped walnuts provide a satisfying crunch, and fresh celery adds a crisp, refreshing contrast that cuts through the richness. It’s the perfect make-ahead side dish for Thanksgiving or Christmas dinner, offering a cool, refreshing counterpoint to heavy roasted meats. Serve it chilled for the best texture and presentation.
Cranberry Salad Mold
Description
This classic Cranberry Salad Mold is a nostalgic holiday favorite that balances sweet, tart, and creamy flavors in every bite. The bright red gelatin base is enriched with whole cranberry sauce for a burst of fruitiness, while the addition of sour cream creates a luxurious, smooth texture. Chopped walnuts provide a satisfying crunch, and fresh celery adds a crisp, refreshing contrast that cuts through the richness. It’s the perfect make-ahead side dish for Thanksgiving or Christmas dinner, offering a cool, refreshing counterpoint to heavy roasted meats. Serve it chilled for the best texture and presentation.Ingredients
Directions
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Dissolve the Cherry Jello powder in 2 cups of hot water. Stir in 1/4 cup of sugar until fully dissolved.
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Stir in the 16 oz can of whole cranberry sauce until well combined.
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Refrigerate the mixture, stirring occasionally, until it thickens but is not yet firm (similar to the consistency of unbeaten egg whites).
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In a separate bowl, fold the sour cream into the thickened cranberry mixture until smooth and uniform.
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Gently fold in the chopped celery and chopped walnuts.
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Pour the mixture into a 9x13 inch glass baking dish or a greased salad mold.
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Refrigerate for at least 4 hours, or until completely set. Turn out onto a serving platter if using a mold, or slice directly from the dish.
Note
For best results, ensure the gelatin mixture has thickened before adding the sour cream to prevent separation.
This salad can be made up to two days in advance. Store covered in the refrigerator.
If you prefer a less sweet version, reduce the added sugar to 2 tablespoons or omit it entirely.
You can substitute pecans or almonds for the walnuts if desired.
