GUEST RECIPE FEATURE

Submitted by: Renee Sanders Jenkins
Daphne, Alabama USA


Whole CRANBERRY SALAD W/ CREAM CHEESE NUT Topping

Table of Contents: Salad

The size of the serving bowl will determine the amount of topping to use.  Using the deep round bowl in the photo, I used only ½ of the topping and served the remaining topping in a bowl on the side.  I assume that Renee uses an 8 X 8-inch square dish for her salad.  The recipe has a wonderful flavor, and the whole cranberries in the sauce add a nice body to the salad.  The topping is sweet, but not overly sweet.  It has a bit of a “tang” to it from the sour cream that gives it an outstanding combination of flavors.  Renee says that some of her family enjoys this like traditional cranberry sauce eaten with turkey and dressing, and some family members enjoy it after dinner as a dessert served in a bowl.  My choice is with dinner.  What’s yours?

Congealed salad:
2 (3-oz.) packages cranberry gelatin
1 1/4 cup boiling water
1 can whole cranberry sauce
1 (8 ¾ oz.) can crushed pineapple
3/4 cup pineapple juice

 

 

Topping:
8 oz. cream cheese, softened
8 oz. sour cream
1/4 cup granulated sugar
Sprinkle with chopped nuts (if desired)

In a medium-size bowl, dissolve both packages of gelatin in boiling water.  Carefully stir until all gelatin is completely dissolved; then mix in the contents of the can of whole cranberry sauce.  Stir in the pineapple juice & crushed pineapple until well blended.  Pour the cranberry mixture into the container of choice.  Cover with plastic wrap and refrigerate until completely set and firm.

In small bowl, mix cream cheese, sour cream and sugar. After the cranberry mixture is set; then spoon on the topping and spread to cover the entire top.  Sprinkle with chopped nuts, if desired.  Keep refrigerated until serving time.

 

Keeping this very appealing looking recipe intact and not tasted by Joe while we were photographing it was no small feat!  It definitely caught his eye and the slice you see in the photo is no longer with us!   Mmmmm, good.

Thanks, Renee, for this super recipe. Thanks also to you and your beautiful daughter, Brooke, for taking the fun art class at Fairhope Artist Gallery last Friday evening that  was instructed by my daughter, Genia.  We all had fun!  Happy Thanksgiving to you and your family.

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