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Cranberry Mousse Salad

SUBMITTED BY: Sue Warner PHOTO BY: TRICIA JAEGER

"My sister and I discovered this recipe while looking for something different to serve at holiday time. The fruity flavor goes especially well with poultry or pork."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (6 ounce) package strawberry gelatin
  • 3/4 cup boiling water
  • 1 (16 ounce) can whole berry cranberry sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground nutmeg
  • 1 (20 ounce) can crushed pineapple
  • 2 cups sour cream
  • 1/2 cup chopped pecans

DIRECTIONS

  1. In a bowl, dissolve gelatin in water. Add cranberry sauce, lemon juice, peel and nutmeg; mix well. Drain pineapple; add juice to gelatin mixture and set pineapple aside. Chill until syrupy. Whisk is sour cream. Add the pineapple and pecans. Pour into an oiled 8-cup mold. Chill until firm.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2006 by MAGGIE MCGUIRE
This is an old favorite at our house. I use Raspberry or Cranberry gelatine for the base. When... MORE


 
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