Leanne's Cranberry Mold

Leanne's Cranberry Mold

from Ellen's kitchen, with thanks to Leanne


  • 1 lb cranberries
  • 1 cup sugar
  • 2 oranges
  • 1 14 oz cranberry sauce
  • 1 large package dry strawberry Jello
  • 1 cup orange juice
  • 1 cup water
  • 1/2 cup cream cheese
  • 1/2 cup sour cream
  • 2 sticks of celery, chopped
  • 1 cup chopped walnuts
Make cranberry relish:
  • Put:
    •  cranberries and sugar in food processor and roughly chop.  Add 2 peeled, sectioned oranges, and pulse a few more times.  Set 1 cup of this mixture aside.
  • Heat:
    • cranberry sauce and Jello on cook top.  Whisk until combined and bring to boil.  Remove from heat and add remaining relish.  Add orange juice and water.
  • Pour:
    • mixture into greased mold (bundt pan works well, or large glass bowl).  Distribute lumps of set-aside relish on top.
  • Place:
    •  mold in fridge and let set over night.
  • Mix:
    • cream cheese and sour cream (quantities are a personal choice...I minimize the sour cream), and spread on top of Jello mixture.  Sprinkle with chopped celery and walnuts.
  • If:
    • presentation of free standing salad mold is important, flip mold over onto large platter and place quite warm (with hot water) towel on mold to get salad to slide out.  


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