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Layered Cranberry Salad Recipe
|Unflavored gelatin||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Ginger ale||1 Cup (16 tbs)|
|Fresh cranberries||1 1⁄2 Cup (24 tbs)|
|Boiling water||10 Tablespoon|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Lemon sherbet/Pineapple sherbet||1 1⁄4 Cup (20 tbs)|
|Chopped walnuts/Chopped pecans||3⁄4 Cup (12 tbs)|
Calories 236 Calories from Fat 113
% Daily Value*
Total Fat 13 g19.7%
Saturated Fat 4.6 g23.2%
Trans Fat 0 g
Cholesterol 20.1 mg
Sodium 44.7 mg1.9%
Total Carbohydrates 27 g8.9%
Dietary Fiber 1.6 g6.5%
Sugars 22.3 g
Protein 5 g9.6%
Vitamin A 4.2% Vitamin C 4.2%
Calcium 4.9% Iron 2.6%
*Based on a 2000 Calorie diet
Stir in ginger ale and cranberries.
Pour into a lightly greased 8-cup mold, and chill until almost set.
Combine 2 envelopes unflavored gelatin and 3 tablespoons sugar in a medium bowl; add 2 cup plus 2 tablespoons boiling water, and stir until gelatin is dissolved.
Add sour cream and sherbet.
Beat at low speed of electric mixer until well blended; cool.
Fold in walnuts; pour sour cream mixture over cranberry layer in mold.
Chill until firm.