Molded Cranberry-Orange Salad

Name: Molded Cranberry-Orange Salad
Prep time: 20 min
Total time: 20 min
Yield: 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; 3 cups (12 ounces) fresh or thawed 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

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

Ingredients

1 teaspoon unflavored gelatin
1 tablespoon plus 1 cup cold water, divided
1 cup boiling water
1 package (3 ounces) raspberry gelatin
3 cups (12 ounces) fresh or thawed 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

Sprinkle unflavored gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in remaining cold water. Refrigerate until thickened, about 45 minutes.
Pulse 2-1/3 cups cranberries, apples and orange in a food processor until chopped. Transfer to a small bowl; stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery and remaining whole cranberries.
Coat a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray; pour in gelatin mixture. Cover and refrigerate overnight or until firm. Unmold onto a platter.

Nutrition Facts

1/2 cup: 154 calories, 3g fat (0 saturated fat), 0 cholesterol, 21mg sodium, 32g carbohydrate (28g sugars, 2g fiber), 2g protein.

Originally published as Molded Cranberry Salad in Taste of Home December/January 2013

Reviews

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Average Rating:

tsuop

May 25, 2018

I use 2 packs of jello. I sometimes use grapes in place of apples for a different taste, I use all fruit just chopped. Yummy both ways!! I haven't made this for some time. Thanks Carol for the reminder.
Kimberlee

Nov 18, 2017

This is the "go-to" recipe for holidays. My Irish Gram used the old fashioned grinder that one would have to attach to a counter and wind, for chopping the cranberries and oranges. She also used the peel of the oranges. This was at least 60 years ago. Great salad/desert along with great memories. I'm making this for Christmas in the tree mold, with a dab of mayo for garnish. Old school. Thanks Carol Mead!
maryrauch

Oct 27, 2017

I used my bundt cake pan once for a mold such as this. Because it was so deep a pan, I had a little trouble unmolding it. It really came out with a big plop, but was OK.Also, I used a whole envelope of unflavored gelatin and 3 Tablespoons COLD water from the cup of COLD water to soften and mix the dry gelatin before adding 1 cup BOILING water. After stirring thoroughly, add the remaining COLD water from the 1st cup mentioned.
maryrauch

Oct 27, 2017

I used my bundt cake pan once for a mold such as this. Because it was so deep a pan, I had a little trouble unmolding it. It really came out with a big plop, but was OK.Also, I used a whole envelope of unflavored gelatin and 3 Tablespoons COLD water from the cup of COLD water to soften and mix the dry gelatin before adding 1 cup BOILING . After stirring thoroughly, add the remaining COLD water from the 1st cup mentioned.
Cook_aholic

Nov 23, 2016

This is such a great salad and it is so bad someone gave it 1 star because of a pan. It really doesn't deserve to look like a 4 recipe especially because someone didn't have the right pan. I really liked it and I liked someone's idea of putting it in a tree mold. Going to make it again this holiday season.
homemadewithlove

Dec 27, 2014

I've made this twice this year for Thanksgiving and Christmas. I love it! I pour mine into a 9x13 glass dish - works great! Love the orange and cranberry and I have also used cranberry jello with excellent results!
cjmead

Dec 14, 2014

You don't need to special pan. A cake pan, a bread pan, anything you have in your cupboard will do. You don't even need to turn it out if you don't want to.
lpfowlie

Nov 22, 2014

waaaaaa I don't have a pan like this?
cmead

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.
delowenstein

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 COLDwater 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