A true Southern classic gets a holiday twist! Our Cranberry Congealed Salad is brimming with bright orange zest, fresh cranberries, and a hint of horseradish for a delightful kick. Chopped pecans and juicy pears add the perfect texture, while a dollop of sour cream ties it all together. Whether it’s sliced into squares for a festive spread or served straight from the dish, this vibrant side is guaranteed to steal the spotlight on your holiday table.
Cranberry Congealed Salad
Makes 12 servings
Ingredients
- 3 cups boiling water
- 3 (3-ounce) packages cranberry instant gelatin
- ¼ cup sugar
- 1½ cups cold water
- 2 teaspoons prepared horseradish
- 2 teaspoons packed orange zest
- ¾ cup fresh orange juice
- 1 (12-ounce) package fresh cranberries, chopped
- 1 cup chopped toasted pecans, plus more to serve
- 1 cup chopped peeled fresh pear
- ½ cup chopped fresh orange segments
- Sour cream, to serve
Instructions
- Lightly spray an 11x7-inch baking dish with cooking spray.
- In a large bowl, stir together 3 cups boiling water, gelatin, and sugar until completely dissolved, about 2 minutes. Stir in 1½ cups cold water, horseradish, and orange zest and juice. Refrigerate until mixture is the texture of egg whites, about 30 minutes. Gently stir in cranberries, pecans, pear, and chopped orange. Pour into prepared pan. Refrigerate until set, at least 6 hours, or overnight. Cut into squares. Serve with pecans and sour cream.
I don’t think I knew there was cranberry gelatin! Love cranberry and horseradish