Molded Cranberry-Orange Salad Recipe

4.5 13 10
Molded Cranberry-Orange Salad Recipe
Molded Cranberry-Orange Salad Recipe photo by Taste of Home
Publisher Photo

Molded Cranberry-Orange Salad Recipe

Read Reviews
4.5 13 10
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling

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. Yield: 12 servings.
Originally published as Molded Cranberry-Orange Salad in Taste of Home December/January 2013, p108

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  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 12 servings.
Originally published as Molded Cranberry-Orange Salad in Taste of Home December/January 2013, p108

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Reviews forMolded Cranberry-Orange Salad

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MY REVIEW
Kimberlee User ID: 8975525 277946
Reviewed 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!"

MY REVIEW
maryrauch User ID: 7969793 276869
Reviewed 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."

MY REVIEW
maryrauch User ID: 7969793 276868
Reviewed 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."

MY REVIEW
Cook_aholic User ID: 797539 257179
Reviewed 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."

MY REVIEW
homemadewithlove User ID: 4311884 216059
Reviewed 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!"

MY REVIEW
cjmead User ID: 293231 214847
Reviewed 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."

MY REVIEW
lpfowlie User ID: 3303935 188497
Reviewed Nov. 22, 2014

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

MY REVIEW
cmead User ID: 1313690 188495
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
delowenstein User ID: 3766053 119553
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
Chas47386 User ID: 6942582 199993
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."

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