Cranberry Gelatin Salad Mold Recipe

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Cranberry Gelatin Salad Mold Recipe

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"Cranberries add tang to this whipped gelatin salad," comments field editor Bobbie Talbott of Veneta, Oregon.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 package (12 ounces) cranberries
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1-1/2 cups water, divided
  • 3/4 cup pineapple tidbits, drained
  • 1 medium tart apple, peeled and diced
  • 1/4 cup chopped walnuts
  • 1 envelope unflavored gelatin
  • 1/4 teaspoon salt
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel

Directions

In a saucepan, combine the cranberries, 3/4 cup sugar and 1/2 cup water. Bring to a boil; boil for 3-4 minutes or until berries pop. Remove from the heat; stir in pineapple, apple and nuts. Chill until cooled.
Place gelatin and remaining water in another saucepan; let stand for 1 minute. Add salt and remaining sugar; cook and stir over low heat until dissolved. Remove from the heat; stir in the mayonnaise, lemon juice and peel.
Transfer to a bowl; chill until partially set, about 1 hour. Beat until fluffy. Fold in cranberry mixture. Pour into a 6-cup mold coated with cooking spray. Chill until firm, about 8 hours. Yield: 10-12 servings.
Originally published as Molded Cranberry Salad in Taste of Home December/January 1999, p18

  • 1 package (12 ounces) cranberries
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1-1/2 cups water, divided
  • 3/4 cup pineapple tidbits, drained
  • 1 medium tart apple, peeled and diced
  • 1/4 cup chopped walnuts
  • 1 envelope unflavored gelatin
  • 1/4 teaspoon salt
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  1. In a saucepan, combine the cranberries, 3/4 cup sugar and 1/2 cup water. Bring to a boil; boil for 3-4 minutes or until berries pop. Remove from the heat; stir in pineapple, apple and nuts. Chill until cooled.
  2. Place gelatin and remaining water in another saucepan; let stand for 1 minute. Add salt and remaining sugar; cook and stir over low heat until dissolved. Remove from the heat; stir in the mayonnaise, lemon juice and peel.
  3. Transfer to a bowl; chill until partially set, about 1 hour. Beat until fluffy. Fold in cranberry mixture. Pour into a 6-cup mold coated with cooking spray. Chill until firm, about 8 hours. Yield: 10-12 servings.
Originally published as Molded Cranberry Salad in Taste of Home December/January 1999, p18

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