Molded Cranberry Salad
From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by Theda Ruetz, Proposal Dept. [N. B.: I have not made this recipe.]
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1 1/2 cups water
- 1/2 pint sour cream
- 1 1/2 cups sugar
- 1 cup hot water
- lettuce leaf
- 1 pkg. cranberries
- 1 pkg. family size cherry jello
- one 8 oz. pkg. cream cheese
- Carbohydrate 8.01809999068191 g
- Cholesterol 67.2749999146936 mg
- Fat 20.7359999737519 g
- Fiber 0.311999988555908 g
- Protein 5.39789999356921 g
- Saturated Fat 12.8905499836605 g
- Serving Size 1 1 Serving (1005g)
- Sodium 83818.4252405419 mg
- Sugar 7.706100002126 g
- Trans Fat 1.07612999864822 g
- Calories 236 calories
This is a pretty salad for the Christmas holidays but good anytime. Boil together 1 pkg. cranberries and 1 1/2 cups water until opened as for sauce. Add 1 1/2 cups sugar while hot. (Or you can use frozen cranberry relish from store). Dissolve 1 pkg. family size cherry Jello in 1 cup hot water; add to cranberries. Pour 1/2 of mixture in oblong or square pyrex pan; let set in refrigerator until firm. Leave the remaining mixture at room temperature. Blend 1/2 pint sour cream with one 8 oz. pkg. cream cheese; spread 1/2 on chilled Jello, return to refrigerator & chill; when firm pour remaining Jello over; chill again; then pour balance of cheese on top. Chill for several hours, cut in squares and serve on lettuce leaf.
