Cranberry Port Wine Salad |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 12 |
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Momma's annual use of Port, a gelatin salad that is festive, beautiful and delicious. Not too sweet, the cream cheese and sour cream make it wonderful. Plus I love the memories of Momma making this. Ingredients:
1 16 ounce package of raspberry gelatin |
1 can of jellied cranberry sauce (alternately cook 12 ounces fresh and sweeten slightly until just bursting) can is easier |
1 20 ounce can of crushed pineapple with the juice |
1 envelope of unflavored gelatin |
1 cup of port wine |
1 cup of chopped walnuts |
1 3 ounce package of cream cheese |
1 tablespoon of mayonnaise |
1 8 ounce container of sour cream |
1 tablespoon of sugar |
Directions:
1. Oil a 9 x 13 pyrex dish, or a gelatin ring mold
2. Dissoleve the raspberry gelatin in one cup of boiling water and pour in a large bowl.
3. Add the cranberries to the hot gelatin and break it up to mix.
4. Drain the pineapple, reserve the juice.
5. Add pineapple to raspberry gelatin and cranberries. Cool in the refrigerator.
6. Dissolve the unflavored gelatin in the reserved pineapple juice, add the port, and add this to the cooled fruit mixture, along with the chopped nuts.
7. Pour into prepared dish and chill until set.
8. Mix the sour cream, softened cream cheese, mayonnaise and sugar and serve as a sauce on the side.
9. Mom would change this dish preparation when she wanted to be fancy. She would cut the cream cheese into small cubes and roll them in the chopped nuts and would place them evenly around the ring mold and allow the gelatin fruit mix to set completely with the little nut/cheese balls enclosed in the gelatin.
10. She would unmold the whole mixture on a bed leaf lettuce and drizzle the top with the sourcream/mayo/sugar as a dressing.
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