Cranberry-Orange Mold
- 1 can (1 lb) jellied cranberry sauce
- 2 cups water
- 3 pkg (3 oz size) cherry, strawberry, raspberry, or cranberry gelatin
- 1/3 cup chopped walnuts
- 1 cup sour cream or plain yogurt
- 1 can (10 oz) mandarin oranges, drained
Cranberry-Orange Mold
Demonstrated by: Sandra Kinro.
Thanksgiving and Beyond - November 1, 1998.
Ingredients:
Directions:
- In a saucepan, heat cranberry sauce and water until sauce is almost melted.
- Add gelatin and stir until gelatin is dissolved.
- Chill until mixture begins to thicken.
- Stir in nuts and sour cream; gently fold in drained mandarin oranges.
- Pour into a greased 1 1/2 to 2-quart mold.
- Chill until firm.
Makes 6 to 8 servings.
