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Molded Cranberry Salad

 Molded Cranberry Salad
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
100 ServingsPrep: 20 min. + chilling


  • 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


  • Dissolve gelatin in boiling water. Break up and stir in cranberry
  • sauce until blended. Stir in cold water. Chill until partially set.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 19 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 5 g carbohydrate, trace fiber, trace protein.