Cranberry cream salad

Ingredients

6

Steps

2

Serves

6

Cook Time

00-00 Min

Ingredients

  • 75g/3oz cherry elatine
  • 225ml/8fl oz hot water
  • 450g/1lb cranberry sauce
  • 100g/4oz celery, diced
  • 50g/2oz raisins
  • 225g/8oz low-fat sour cream
  • 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.

Takeaway

Refrigeration Time:
Allow sufficient time for the salad to chill in the refrigerator. This helps in setting the salad and enhances the flavors.
Cross-Contamination:
Practice proper food handling to avoid cross-contamination. Wash hands, utensils, and surfaces thoroughly, especially when dealing with raw ingredients.
Storage of Leftovers:
Store any leftover Cranberry Cream Salad in the refrigerator promptly. Consume within a reasonable timeframe to maintain freshness.
Serve Chilled:
Serve the salad chilled to enhance the overall experience. Consider placing serving dishes in the refrigerator before serving to keep the salad cool.
Garnish Safety:
If using additional nuts or cranberries as garnish, ensure they are safe for consumption and free from contaminants.

 

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