Cranberry Salad Mold Recipe

4.5 2 2
Cranberry Salad Mold Recipe
Cranberry Salad Mold Recipe photo by Taste of Home
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Cranberry Salad Mold Recipe

Read Reviews
4.5 2 2
Publisher Photo
"THERE WAS always a cranberry salad on our holiday table#151;Mother made it with fresh raw cranberries. I was delighted when she would ask me to help grind the cranberries in her old food grinder...I could go on turning its crank forever. How I loved hearing the cranberries pop as they passed through!"
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 8 cups fresh cranberries
  • 2-1/2 cups sugar
  • 2 tablespoons unflavored gelatin
  • 1/3 cup orange juice
  • 2 cups diced apples
  • 1 cup chopped nuts
  • Leaf lettuce and mayonnaise for garnish

Directions

Finely grind the cranberries in a food chopper. Add sugar and mix thoroughly. Let stand 15 minutes, stirring occasionally. (If using frozen berries, let them stand until the mixture is at room temperature.) Place the gelatin and orange juice in the top of a double boiler; stir over hot water until gelatin is dissolved. Add to cranberries along with apples and nuts; place in a 7-cup mold that has been rinsed in cold water. Chill until set. Unmold onto leaf lettuce. Garnish with mayonnaise. Yield: 12 servings.
Originally published as Molded Cranberry Salad in Reminisce November/December 1992, p47

Nutritional Facts

1 cup: 275 calories, 6g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 55g carbohydrate (49g sugars, 4g fiber), 4g protein.

  • 8 cups fresh cranberries
  • 2-1/2 cups sugar
  • 2 tablespoons unflavored gelatin
  • 1/3 cup orange juice
  • 2 cups diced apples
  • 1 cup chopped nuts
  • Leaf lettuce and mayonnaise for garnish
  1. Finely grind the cranberries in a food chopper. Add sugar and mix thoroughly. Let stand 15 minutes, stirring occasionally. (If using frozen berries, let them stand until the mixture is at room temperature.) Place the gelatin and orange juice in the top of a double boiler; stir over hot water until gelatin is dissolved. Add to cranberries along with apples and nuts; place in a 7-cup mold that has been rinsed in cold water. Chill until set. Unmold onto leaf lettuce. Garnish with mayonnaise. Yield: 12 servings.
Originally published as Molded Cranberry Salad in Reminisce November/December 1992, p47

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MY REVIEW
PDkitchen User ID: 6880162 201790
Reviewed Nov. 19, 2013

"The pleasantly tart taste of cranberries really comes through in this preparation--they really are the star and despite all the sugar, it is not overly sweet at all. Apples and nuts add nice crunch to the jewel-red relish. It makes a huge amount; next time I will definitely cut the recipe in half."

MY REVIEW
MEFULLERTON User ID: 2113684 15411
Reviewed Nov. 24, 2009

"Will try this, but I make it simple by using one large pkg of raspberry jello. I heat water in the microwave . I dissolve the jello into the hot water. I keep a can of whole cranberries in the refrigerator and add that to the jello . I use the can to measure cold water and icecubes and let that set up.. Add chopped apples , a small can of crushed pineapple drained, and sometimes chopped celery which makes a nice mixture for a molded salad.."

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