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    Cherry + Cranberry Mold


    Source of Recipe


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    Cherry + Cranberry Mold

    1, 3 ounce package cherry gelatin
    1, 3 ounce package lemon gelatin
    2 c. boiling water
    1, 8 ounce can jellied whole cranberry sauce
    1, 16 ounce can bing cherries
    1 1/2 c. water
    1 c. sour cream
    1/2 c. chopped nuts
    1 apple, diced

    Mix both packages gelatin with 2 cups boiling water.
    Heat gelatin and cranberry sauce until cranberries
    are mostly dissolved.
    Drain cherries; measure cherry juice and add enough
    water to make 1 1/2 cups liquid.
    Add to gelatin mixture.
    Save 1/2 cup gelatin mixture to add to sour cream.
    Chill remaining gelatin until partially set.
    Add cherries (halved) and nuts to gelatin.
    Pour 1/2 of the gelatin into buttered mold.
    Gently spoon sour cream mixture on top.
    Pour remaining gelatin/sour cream mixture on top
    and swirl with spatula until marbelized.

 

 

 

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