Molded Cranberry Nut Salad

• 1 (3 ounce) envelope unflavored gelatin
• 1 1/2 cups cold water, divided
• 4 cups fresh or frozen cranberries
• 1 1/2 cups sugar
• 1 1/2 cups dry red wine or 1 1/2 cups cranberry juice
• 1 (6 ounce) package lemon gelatin
• 1 1/2 cups diced celery
• 3/4 cup chopped walnuts
• 1 cup sour cream
• 3/4 cup mayonnaise
• celery leaves (to garnish)

1. Soften the unflavored gelatin in 1/2 cup cold water; set aside.
2. In a 3-quart saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently.
3. Remove from heat. Add lemon gelatin and softened unflavored gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is partially set.
4. Fold in celery and walnuts. Pour into a greased 8-cup mold; cover and chill until set.
5. Meanwhile, combine sour cream and mayonnaise; refrigerate until ready to serve.
6. To serve, unmold gelatin and top each serving with a dollop of the sourcream dressing. Garnish with celery leaves.
7. NOTE: In the picture, this is molded in a ring shape with a small bowl set in the center holding the sourcream dressing.

unflavored gelatin, cold water, cranberries, sugar, red wine, lemon gelatin, celery, walnuts, sour cream, mayonnaise, celery

Taken from www.food.com/recipe/molded-cranberry-nut-salad-144391 (may not work)