Molded Cranberry Salad Recipe

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For 75 years, our parish, Christ Church, has served special luncheons. This fresh and fruity salad is one of my favorite recipes when cooking for a large group.—Shea Szachara, Binghamton, New York
TOTAL TIME: Prep: 20 min. + chilling
MAKES:100 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 100 servings


  • 10 packages (6 ounces each) strawberry gelatin
  • 5 quarts boiling water
  • 10 cans (16 ounces each) whole-berry cranberry sauce
  • 5 cups cold water
  • 5 cans (20 ounces each) crushed pineapple, undrained
  • 5 cans (15 ounces each) mandarin oranges, drained

Nutritional Facts

1 each: 19 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 0 protein.


  1. Dissolve gelatin in boiling water. Break up and stir in cranberry sauce until blended. Stir in cold water. Chill until partially set.
  2. Fold in pineapple with liquid and oranges. Coat five 13-in. x 9-in. pans with cooking spray; pour about 11-1/2 cups gelatin mixture into each. Chill until firm, about 4 hours. Yield: 100 servings.
Originally published as Molded Cranberry Salad in Taste of Home October/November 1996, p54

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