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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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    100 servings

Ingredients

  • 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

Directions

  • 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.

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