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

Molded Cranberry-Orange Salad Recipe

Publisher Photo
I take this dish to potlucks during the holidays. People always ooh and aah. Feel free to sub whipped cream for the celery curl garnish. —Carol Mead, Los Alamos, New Mexico
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings

Ingredients

  • 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

Directions

  1. 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.
  2. Refrigerate for 45 minutes or until thickened.
  3. 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.
  4. 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.
Originally published as Molded Cranberry-Orange Salad in Taste of Home December/January 2013, p108

Reviews for Molded Cranberry-Orange Salad

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 20, 2013

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.

MY REVIEW
Reviewed Jun. 28, 2013

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

MY REVIEW
Reviewed Dec. 24, 2012

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.

MY REVIEW
Reviewed Dec. 9, 2012 Edited Dec. 29, 2013

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!

MY REVIEW
Reviewed Dec. 8, 2012

Love it! Making it again today.

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