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Molded Cranberry Salad Recipe

For 75 years, our parish, Christ Church, has served special luncheons. This fresh and fruity salad is one of my favorite recipes when cooking for a large group.—Shea Szachara, Binghamton, New York

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100 Servings
Prep: 20 min. + chilling

Ingredients

10 packages (6 ounces each) strawberry gelatin
5 quarts boiling water
10 cans (16 ounces each) whole-berry cranberry sauce
5 cups cold water
5 cans (20 ounces each) crushed pineapple, undrained
5 cans (15 ounces each) mandarin oranges, drained

Directions

Dissolve gelatin in boiling water. Break up and stir in cranberry sauce until blended. Stir in cold water. Chill until partially set.
Fold in pineapple with liquid and oranges. Coat five 13-in. x 9-in. pans with cooking spray; pour about 11-1/2 cups gelatin mixture into each. Chill until firm, about 4 hours. Yield: 100 servings.

Nutrition Facts: 1 serving (1 each) equals 19 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 5 g carbohydrate, trace fiber, trace protein.

Molded Cranberry Salad published in Taste of Home October/November 1996, p54

Carefully Add Layers

When making a layered gelatin salad, it's helpful to gently spoon (rather than pour) each layer onto the previous layer of gelatin so it doesn't break through the other layers. —Janet Biersach, Mauston, Wisconsin

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