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Category: grease busters
Prep Time: Cook Time: Total Time:
1/3 cup sugar
1 envelope unflavored gelatin
1/2 cup cranberry juice cocktail
3/4 cup chopped fresh cranberries
3/4 cup ginger ale
1/3 cup cranberry liqueur
2 3-ounce packages pineapple/orange-flavored gelatin
1-1/2 cups water
1 pint pineapple or orange sherbet, cut up
1 8-ounce carton dairy sour cream
3/4 cup finely chopped walnuts
1/2 cup finely chopped, fresh cranberries
Greens (optional)
Frosted Cranberries (see recipe below) (optional)
1. In a medium saucepan, stir together the sugar and unflavored gelatin. Add the cranberry juice cocktail; heat and stir until gelatin is completely dissolved. Stir in 3/4 cup chopped cranberries, ginger ale, and cranberry liqueur. Turn into a 6- to 7-cup mold (cranberries will float). Cover and chill until almost set, about 60 minutes.
2. In a saucepan, stir together the pineapple/orange gelatin an water; stir over medium heat until gelatin is completely dissolved. Add sherbet; stir until melted and blended. Gradually blend in sour cream; whisk until smooth. Cover; chill until partially set. Stir in nuts and 1/2 cup chopped cranberries.
3. Spoon sherbet mixture over almost-set first layer in mold. Cover and chill until mixture is set.
4. To serve, line a serving plate with greens, if desired. Unmold salad onto greens. Trim salad with Frosted Cranberries, if desired. Serves 12.
Frosted Cranberries: Dip cranberries in light corn syrup; coat with sugar.
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Midwest - Winner's Circle Salad
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Category: grease busters
Prep Time: Cook Time: Total Time:
1/3 cup sugar
1 envelope unflavored gelatin
1/2 cup cranberry juice cocktail
3/4 cup chopped fresh cranberries
3/4 cup ginger ale
1/3 cup cranberry liqueur
2 3-ounce packages pineapple/orange-flavored gelatin
1-1/2 cups water
1 pint pineapple or orange sherbet, cut up
1 8-ounce carton dairy sour cream
3/4 cup finely chopped walnuts
1/2 cup finely chopped, fresh cranberries
Greens (optional)
Frosted Cranberries (see recipe below) (optional)
1. In a medium saucepan, stir together the sugar and unflavored gelatin. Add the cranberry juice cocktail; heat and stir until gelatin is completely dissolved. Stir in 3/4 cup chopped cranberries, ginger ale, and cranberry liqueur. Turn into a 6- to 7-cup mold (cranberries will float). Cover and chill until almost set, about 60 minutes.
2. In a saucepan, stir together the pineapple/orange gelatin an water; stir over medium heat until gelatin is completely dissolved. Add sherbet; stir until melted and blended. Gradually blend in sour cream; whisk until smooth. Cover; chill until partially set. Stir in nuts and 1/2 cup chopped cranberries.
3. Spoon sherbet mixture over almost-set first layer in mold. Cover and chill until mixture is set.
4. To serve, line a serving plate with greens, if desired. Unmold salad onto greens. Trim salad with Frosted Cranberries, if desired. Serves 12.
Frosted Cranberries: Dip cranberries in light corn syrup; coat with sugar.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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