Cranberry Cream Salad Ingredients
- 75 g/3 oz cherry gelatine
- 225 ml/8 fl oz hot water
- 450 g/1 lb cranberry sauce
- 100 g/4 oz celery, diced
- 50 g/2 oz raisins
- 225 g/8 oz low-fat sour cream
Cranberry Cream Salad Recipe
Dissolve the gelatine in the hot water, and chill until slightly thickened. Fold the cranberry sauce into the gelatine, and add the celery and raisins.
Fold in the sour cream, and pour the mixture into a mould. Chill until firm, then turn out and serve.