Molded Cranberry Nut Salad - cooking recipe

Ingredients

1 (3 ounce) envelope unflavored gelatin
1 1/2 cups cold water, divided
4 cups fresh or frozen cranberries
1 1/2 cups sugar
1 1/2 cups dry red wine or 1 1/2 cups cranberry juice
1 (6 ounce) package lemon gelatin
1 1/2 cups diced celery
3/4 cup chopped walnuts
1 cup sour cream
3/4 cup mayonnaise
celery leaves (to garnish)

Preparation

Soften the unflavored gelatin in 1/2 cup cold water; set aside.
In a 3-quart saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently.
Remove from heat. Add lemon gelatin and softened unflavored gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is partially set.
Fold in celery and walnuts. Pour into a greased 8-cup mold; cover and chill until set.
Meanwhile, combine sour cream and mayonnaise; refrigerate until ready to serve.
To serve, unmold gelatin and top each serving with a dollop of the sourcream dressing. Garnish with celery leaves.
NOTE: In the picture, this is molded in a ring shape with a small bowl set in the center holding the sourcream dressing.