Sour Cream Cranberry Salad
A creamy, tangy cranberry salad with crunchy pecans and a layered presentation, perfect for holiday gatherings or festive occasions that appreciate sweet and sour flavors.
Ingredients
Instructions
- Mix the jellied cranberry sauce and 1 cup hot water in a blender until smooth.
- Dissolve both packages of gelatin in 1 cup boiling water.
- Add the cranberry mixture and chopped pecans to the dissolved gelatin and stir well.
- Pour half of the mixture into an 8-inch dish and chill in the freezer until firm.
- Spread sour cream over the chilled layer.
- Pour the remaining gelatin mixture over the sour cream layer and refrigerate until set.
Tips & Substitutions
To enhance the flavor, consider adding a splash of orange juice to the cranberry mixture for a citrusy twist. If pecans aren't available, walnuts make a great substitute. For a lighter version, use Greek yogurt in place of sour cream. Ensure the gelatin is fully dissolved for a smoother texture. This salad is a delightful addition to any holiday table and pairs beautifully with Grandma Bonnie'S Potato Salad.
Serving Suggestions
This sour cream cranberry salad is perfect for holiday gatherings or as a refreshing side dish for summer barbecues. Serve it alongside roasted meats or as part of a buffet spread. It pairs well with Elegant Green Beans and can be garnished with additional chopped pecans or fresh cranberries for a festive touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. Be sure to cover the dish with plastic wrap if not using a container, as this will help maintain freshness. Avoid freezing, as the texture may change when thawed. Simply serve chilled for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Cranberry Salad contains roughly 406 calories, with 6g protein, 52g carbohydrates, and 22g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of potassium and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of canned cranberry sauce?
Yes, you can use fresh cranberries, but you'll need to cook them down with some sugar and water to create a sauce-like consistency. This will give a fresher taste to the salad, but be sure to blend it thoroughly for a smooth texture.
How long does this salad need to chill?
Allow the salad to chill in the refrigerator for at least 4 hours or overnight for best results. This ensures that the gelatin sets properly and the flavors meld together. The longer it chills, the firmer and more flavorful it will be.
Can I make this salad in advance?
Absolutely! This salad can be made up to two days in advance. Just keep it covered in the refrigerator. Making it ahead of time allows the flavors to develop, making it even more delicious when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).