This Cranberry Celebration Salad is a festive, vintage favoriteāsweet, tangy, and beautifully creamy with pops of cranberry flavor in every bite. Perfect for holidays, potlucks, and special family gatherings, itās a colorful side dish that always earns a place on the table.
Ingredients
- 1 package (3 oz / 85 g) raspberry or cranberry gelatin
- 1 cup boiling water
- 1 can (14 oz / 400 g) whole berry cranberry sauce
- 1 can (20 oz / 560 g) crushed pineapple, well drained
- 1 cup sour cream
- Ā½ cup chopped pecans or walnuts (optional)
Instructions
- Dissolve the gelatin
In a large bowl, pour the boiling water over the gelatin powder. Stir for 2ā3 minutes until completely dissolved. - Add fruit
Stir in the whole berry cranberry sauce and the drained crushed pineapple while the gelatin is still warm. Mix gently until evenly combined. - Chill slightly
Refrigerate the mixture for 20ā30 minutes, just until it begins to thicken but is not fully set. This helps keep the creamy layer smooth. - Fold in sour cream
Gently fold in the sour cream until the mixture becomes creamy and uniform in color. If using nuts, fold them in at this stage. - Set the salad
Transfer to a serving dish or mold. Cover and refrigerate for at least 2ā3 hours, or until fully set. - Serve chilled
Scoop or slice and serve cold as a side dish or light dessert.
āØ Tip: For a layered look, spread sour cream on top instead of folding it in, then chill until firm before serving.
