This recipe is in response to Amanda Tutor from Ashland in the February 2020 issue of WECN. It is a great recipe, and I have made it many times. You could use strawberry, cherry, or raspberry gelatin and all would be very good. P.S. My family lived in Ashland for 12 years before being transferred to Eau Claire.
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| Prep Time | 20 minutes |
| Cook Time | 5 minutes for the jello |
| Passive Time | 15 minutes for jello to set |
| Servings |
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Ingredients
- 1 3 oz pkg cherry gelatin strawberry or raspberry would be good also
- 1 cup hot water
- 1 14 oz can Cranberry Sauce drained
- 1/2 cup celery diced
- 1/4 cup walnuts chopped
- 1 cup sour cream
Ingredients
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Instructions
- Dissolve gelatin in hot water; chill until slightly thickened in bowl, but not firm.
- Break up cranberry sauce with fork. Stir into gelatin along with celery and walnuts. Fold in sour cream.
- Pour into sprayed 8x8 pan. Chill until firm.
Recipe Notes
Recipe courtesy of Veeva Roeming, Eau Claire, WI.
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