- 1 teaspoon unflavored gelatin
- 1 tablespoon plus 1 cup cold water, divided
- 1 cup boiling water
- 1 package (3 ounces) raspberry gelatin
- 1 package (12 ounces) fresh or frozen cranberries, divided
- 2 medium apples, cut into wedges
- 1 medium navel orange, peeled
- 1 cup sugar
- 1/2 cup chopped walnuts
- 1/2 cup finely chopped celery
- In a large bowl, sprinkle unflavored gelatin over 1 tablespoon cold water; let stand for 1 minute. Add boiling water and raspberry gelatin; stir for 2 minutes to completely dissolve gelatin. Stir in remaining cold water.
- Refrigerate for 45 minutes or until thickened.
- Place 2-1/3 cups cranberries, apples and orange in a food processor; pulse until chopped. Transfer to a bowl; stir in sugar. Stir into thickened gelatin. Fold in the walnuts, celery and remaining whole cranberries.
- Pour into a 10-in. fluted tube pan or 8-cup ring mold coated with cooking spray. Cover and refrigerate overnight or until firm. Unmold onto a platter. Yield: 12 servings.
Reviews for Molded Cranberry-Orange Salad
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This is the way Taste of Home prepared my recipe. To make it the way my family has eaten it for over 60 years, grind the fruits to make a cranberry relish using all the cranberries, 3 whole oranges, 2 unpeeled apples and 2 c. sugar. Let sit overnight. Use 1 1/2 c. relish to make the salad. You should have no problem unmolding it. For fun I put it in a foil Christmas tree pan.
I made this recipe for the first time on 6/22/13! I think it's an excellent recipe! I DID make some SLIGHT adjustments: I left the Navel orange unpeeled! I also left the apples unpeeled, but cut them in wedges & I did omit the celery. I used 1-1/2 cups boiling water & 1 Tbsp. plus 1/2 cup COLD
water when I prepared this salad. I likened this salad to taste somewhat like cranberry-orange relish! I prepared it for a luncheon which our chapel hosted 6/23/13.
There wasn't much left! The kitchen duty folks left the mold in the Bundt pan and served it with a cake server! They didn't turn it out of the pan. But it was enjoyed and Carol Mead, thank you for sharing this recipe! DELowenstein
I made this for Thanksgiving and I thought it was great. I do think it needs more gelatin so I am trying a full pack of the unflavored gelatin for my Christmas batch. I also leave out the nuts.
I just made this recently and though I did not eat it, it earned rave reviews. It is very pretty and a quick put together! I'll surely put this in my pile of 'repeats'! UPDATE: I made this for Christmas and everyone loved it; it is very refreshing! As a result, I changed my rating from a 4 to a 5!
Love it! Making it again today.