Sunday, January 10, 2010

Cranberry Salad and Topping

Marcia and I worked over Thanksgiving and Christmas to replicate Grandma C's cranberry salad recipe. We got pretty close! Then my Mom made this one and, while different, it is also VERY yummy.

1 (6 ounce) package raspberry flavored gelatin mix
2 cups boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, well drained
1 cup chopped celery (optional)
1 cup chopped apple (optional)
1 cup chopped pecans (optional)
1 teaspoon orange zest

1 (4 ounce) package cream cheese, softened
1/2 cup sour cream
¼ cup sugar
½ teaspoon vanilla

Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, apple, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish.

Chill in the refrigerator overnight, or up to 8 hours.

To make the topping, beat the cream cheese then add the remaining ingredients until well blended. Unmold the gelatin, and spread with the topping mixture or place the topping in a small cup in the center of the mold.

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