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Molded Cranberry-Orange Salad

When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings


  • 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


  • 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.

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  • candysmom101
    Nov 8, 2020

    Just very similar to our really old recipe, only we don't use any celery. EVER! But our recipe calls for pineapple bits. And no, we never peel the orange . Just be sure when you add the sugar to wait until it dissolves before proceeding. This one step is important. Whether using one of our vintage copper molds or using the oblong Pyrex dish, it's a pretty dessert and we never have any left over.

  • The Minister
    Oct 14, 2020

    how long do i have to leave it out for the mold to get that color? i am getting very hungery

  • Shelley
    May 22, 2020

    I can’t express how many times I’m asked to make this. Every year when I go to Texas for Thanksgiving, the first I’m asked “Your making your salad, right” I’m afraid if I say “no” I won’t be invited. I wish I could show you my picture of my dish.

  • Nancy
    Oct 21, 2019

    I have been making this for years, but slightly different. I use two oranges, one peeled, one not peeled. I use a food processor to blend everything. The tartness of the orange rind offsets the sweetness of the sugar. Love this Thanksgiving favorite!

  • Shellen
    Jun 20, 2019

    This is my all time favorite cranberry dish for the holidays. It just isn't Thanksgiving or Christmas without it.

  • rbow04
    Dec 21, 2018

    I made this for Thanksgiving and followed the recipe exact. We all liked the flavors and it was beautiful but we were all in agreement that it was to sweet. The next time I make this I will decrease the sugar or omit it all together. I think the raspberry jello already sweetened enough.

  • Jan
    Nov 19, 2018

    This is a must for the holidays with my family they insist on it. But I see they don’t have the orange peel include it in with the recipe. I always make it with the orange peel through the processor

  • suitsfan1
    Nov 10, 2018

    Dumb much whipped cream in place of celery 'garnish'. And...where

  • 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!