Cranberry Congealed Salads
|Cherry gelatin||3 Ounce (1 Package)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Whole berry cranberry sauce||16 Ounce (1 Can)|
|Orange||1 , peeled, sectioned, chopped, and drained|
|Diced apple||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Sour cream||2 Tablespoon|
|Mayonnaise/Salad dressing||2 Tablespoon|
Combine gelatin and boiling water, stirring 2 minutes or until gelatin dissolves.
Stir in cranberry sauce.
Chill until mixture is the consistency of unbeaten egg white.
Fold in orange, apple, and pecans.
Spoon mixture into 6 lightly oiled 2/3-cup molds or custard cups; cover and chill until firm.
Unmold salads onto lettuce leaves.
Combine sour cream and mayonnaise; serve with salads, or top each serving with a dollop.