Cranberry Mousse Salad

Ok I’ll let you in on a little family secret. We love jello salads. It’s a shocking revelation, I know. We are the family that takes great pride in making most everything we eat from scratch, but yet there it is,a jello salad. We love our jiggly, sweet, gelatinous, with no redeeming qualities “salads”. There is always at least one jello salad at every family gathering. Some of them are reserved for certain holidays only. Christmas jello (yes that’s it’s official name) for example, is only served once a year at Christmas. It’s a big deal, just ask anyone in my family about the year mom forgot to make it. Not good!
It was fine when were all young, living at home, eating our jello salads amongst those of like minds, but now we’ve added husbands to the mix.Over the years, there have been a few raised eyebrows and confused looks on some of their faces at the presence of the jello salads at almost every family get together.If any of them are brave enough to question the presence of the jello they get an earful. Likely from everyone of us! Hubs once commented, “wow you guys really like your jello!” Yes. Yes we do! It’s delicious, fun to eat, and oh so pretty, What’s not to love?!
This one is really delicious and may have to become our Thanksgiving jello salad! 

I made these sugared cranberries to decorate my salad.

Cranberry Mousse Salad

1 six ounce package, raspberry flavor gelatin
1 cup boiling water
1 can 20 ounce crushed pineapple
1 can whole-berry cranberry sauce
3 tablespoons orange juice
1 teaspoon grated orange zest
1/2 teaspoon ground nutmeg
2 cups sour cream or Greek yogurt
1/2 cup chopped pecans

In a large bowl, dissolve gelatin in boiling water. Drain the juice from the pineapple.
Set the pineapple aside and stir the pineapple juice to gelatin. Stir in
cranberry sauce, orange juice, zest and nutmeg. Chill until the mixture
thickens, about 10 minutes. Fold in sour cream, pineapple and pecans. Pour into a
glass serving bowl or an oiled 9-cup mold. Chill until set, at least
2 hours. Yield: 16-20 servings.

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