Cranberry Sour Cream Mold
Cranberry Sour Cream Mold
Ingredients
Instructions
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In a mixing bowl, dissolve the cranberry gelatin mix in boiling water. Stir well until completely dissolved.
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Add cold water to the gelatin mixture and stir until combined.
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Gently fold in the whole cranberry sauce until evenly distributed in the mixture.
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In a separate bowl, whisk the sour cream until smooth and creamy.
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Gradually fold the sour cream into the cranberry mixture, creating a marbled effect. Be careful not to overmix to maintain the marbled pattern.
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Sprinkle the chopped pecans over the top of the mixture and gently fold in for added texture.
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Pour the mixture into a mold or a decorative dish of your choice, ensuring it is evenly distributed.
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Cover and refrigerate the mold for at least 4 hours or until set.
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Once set, carefully unmold the Cranberry Sour Cream Mold onto a serving platter.
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Garnish with fresh mint leaves for a pop of color and added freshness.
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Slice and serve chilled.
Nutrition Facts
Serving size: 1 serving (about 1/8 of the mold)- Calories
- 180 kcal
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Cholesterol
- 15 mg
- Sodium
- 220 mg
- Total Carbohydrate
- 22 g
- Dietary Fiber
- 2 g
- Sugars
- 18 g
- Protein
- 3 g
Whether you're hosting a holiday feast or simply looking to add a touch of elegance to your next gathering, this recipe is a must-try. Its simplicity in preparation belies the impressive final dish that will have everyone asking for the recipe. So, why not treat yourself and your loved ones to a taste of something special with this Cranberry Sour Cream Mold? It's a delightful indulgence that is sure to bring joy to all who try it.