A Blast from the Past: Cranberry Sour Cream Salad (1978)
Step back in time to 1978 with this delightful Cranberry Sour Cream Salad, a recipe unearthed from the pages of the Shreveport Times on September 14th of that year. This retro gem is a treasure trove of textures and flavors, sure to evoke nostalgia and impress your taste buds.
Imagine the vibrant crimson of cherry Jell-O, its sweetness playing against the tart tang of whole cranberry sauce. Then there’s the satisfying crunch of chopped celery, adding a refreshing counterpoint to the creamy richness of sour cream. And don’t forget the chopped nuts, their toasty aroma and subtle earthiness tying everything together.
This salad is more than just a collection of ingredients; it’s a time capsule, a taste of a bygone era when kitchens were filled with experimentation and Jell-O molds reigned supreme. It’s perfect for potlucks, holiday gatherings, or a delightful weeknight side dish.
Here’s what makes this Cranberry Sour Cream Salad special:
- Sweet and tart: The cherry Jell-O and cranberry sauce offer a playful balance, making your taste buds dance happily.
- Creamy and crunchy: The luxurious sour cream base is studded with pops of crisp celery and nutty goodness, creating an irresistible textural contrast.
- Retro charm: This recipe is a trip down memory lane, evoking a simpler time when food was fun and unpretentious.
- Easy to make: No fancy ingredients or complicated techniques required. Just a few simple steps, and you’re heading to Jell-O heaven.
Whether you’re a seasoned cook or a kitchen novice, this Cranberry Sour Cream Salad is sure to become a beloved staple. So grab your vintage mold, dig out that box of cherry Jell-O, and whip up a taste of the past!
- For a smoother texture, puree the cranberry sauce before adding it.
- Get creative with the nuts! Pecans, walnuts, or even almonds would work beautifully.
- Serve chilled for the best flavor and texture.
Enjoy this delicious blast from the past!
Cranberry Sour Cream Salad
- 1 pkg cherry gelatin 3-ounce package
- 1 cup hot water
- 1 can whole cranberry sauce
- 1/2 cup chopped celery
- 1/4 cup chopped nuts
- 1 cup sour cream
- Combine gelatin and hot water; let congeal slightly.
- Mix cranberry sauce, nuts, celery, and sour cram and stir into gelatine mixture.
- Pour into a mold and refigerate.