Cranberry Cream Salad

Let’s make it

1. Stir the gelatin into the boiling water until completely dissolved, about 2 minutes. Stir in the cold water.
2. Refrigerate until syrupy and slightly thickened, about 30–60 minutes. Check occasionally; do not let it set firm.
3. Loosen the cranberry sauce with a fork. Stir it into the thickened gelatin with the celery and walnuts. Gently fold in the sour cream until evenly blended.
4. Spoon into a 1½–2-quart serving bowl. Cover and refrigerate for at least 4 hours, or overnight, until set. Serve chilled from the bowl.

From the complete review edition, page 38. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.