Cranberry/Orange Molded Salad Recipe
Cranberry/Orange Molded Salad Recipe photo by Taste of Home

Cranberry/Orange Molded Salad Recipe

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This colorful side dish will complement virtually any meal. The cinnamon and cloves combined with the cranberry sauce and orange sections give this salad an interesting, zesty taste. It's particularly nice at holidays, when its bright color adds a festive touch to your table!
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8-10 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8-10 servings


  • 1 package (6 ounces) raspberry gelatin
  • 2 cups boiling water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/4 teaspoon ground cinnamon
  • Dash ground cloves
  • 2 cups diced orange sections
  • Lettuce leaves, optional

Nutritional Facts

1 serving (1 each) equals 144 calories, trace fat (trace saturated fat), 0 cholesterol, 48 mg sodium, 36 g carbohydrate, 2 g fiber, 2 g protein.


  1. In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce, cinnamon and cloves. Chill until partially set. Add the orange sections. Pour into an oiled 6-cup mold. Chill until set, about 3 hours. Unmold; serve on a lettuce-lined platter if desired. Yield: 8-10 servings.
Originally published as Cranberry/Orange Molded Salad in Country Extra March 1994, p47

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Reviewed Nov. 27, 2009

"I have been making this for years. I substitute two (3-oz.) pkgs. cranberry Jell-o for the raspberry. If you mix the spices with the Jell-o powder before adding the boiling water, they will not "float" to the top. I also sub out a can of drained mandarin oranges for the orange segments - cleaner and neater."

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