Thanksgiving dinner recipe- “Cranberry Gelatin Salad” (8 servings):

1 1/2 cups boiling water
2 (3 oz.) pkg. cranberry-raspberry gelatin
1 (12 oz.) can seltzer
1 1/2 tsp. unflavored gelatin
3/4 cup sour cream
1 tbsp. sugar
1 (16 oz.) can whole-berry cranberry sauce
1 rib celery; chopped (1/2 cup)
1/2 cup chopped walnuts
Additional sour cream and fresh cranberries (optional)

Coat 1 1/2-quart mold with cooking spray.
In bowl, pour boiling water over cranberry gelatin mix; stir until dissolved. Add seltzer. Transfer 1 cup mixture to separate bowl; reserve. Cover remaining mixture; refrigerate.
Sprinkle unflavored gelatin over 2 tbsp. cold water; let stand 1 minute. Microwave on HIGH until dissolved; stir into reserved 1 cup cranberry gelatin. Whisk in sour cream; pour into mold.
Refrigerate until just set, 2 hours. Uncover refrigerated plain cranberry gelatin mixture. Stir in cranberry sauce, celery and walnuts; spoon into mold. Refrigerate until firm, 2 hours.
Run knife around edge of mold to loosen; place serving platter over mold and invert to release. Garnish with additional fresh cranberries and sour cream.

From “Betty Crocker’s Cookbook” (1974)

Enjoy Thanksgiving Day!

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