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Molded Cranberry-Orange Salad

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6-8 1x
  • Category: Side Dish, Dessert
  • Method: No-Bake
  • Cuisine: American, Holiday

Description

This Molded Cranberry-Orange Salad is a sweet-tart, refreshing side dish that’s perfect for holiday tables, potlucks, or family gatherings. Made with cranberry sauce, fresh oranges, crushed pineapple, and a hint of gelatin, it has a vibrant, jewel-like appearance and a delicious balance of flavors. Serve it as a festive side or a light dessert!

Ingredients

Scale
  • 1 (14 oz) can whole berry cranberry sauce
  • 1 (3 oz) package raspberry or cranberry-flavored gelatin (Jell-O)
  • 3/4 cup boiling water
  • 1/2 cup cold water
  • 1/2 cup orange juice (freshly squeezed for best flavor!)
  • 1 cup crushed pineapple, drained (canned or fresh)
  • 1 small orange, peeled and finely chopped (or use mandarin oranges!)
  • 1/2 cup chopped walnuts or pecans (optional, for crunch!)
  • 1/2 tsp orange zest (for extra citrus brightness!)

Instructions

Step 1: Dissolve the Gelatin

  1. In a large bowl, dissolve the gelatin in boiling water, stirring until completely dissolved.
  2. Stir in cold water and orange juice, mixing well.

Step 2: Add the Fruit & Nuts

  1. Add cranberry sauce, breaking it up with a fork until well combined.
  2. Stir in drained pineapple, chopped oranges, orange zest, and nuts (if using).
  3. Mix everything until evenly distributed.

Step 3: Mold & Chill

  1. Pour the mixture into a lightly greased mold or serving dish.
  2. Cover and refrigerate for at least 4 hours, or until fully set.

Step 4: Unmold & Serve

  1. To unmold, dip the mold into warm water for a few seconds, then invert onto a serving plate.
  2. Garnish with fresh orange slices, mint leaves, or extra chopped nuts.
  3. Slice and serve chilled as a side dish or dessert!

Serving & Storage

  • Serve cold as a refreshing side for turkey, ham, or roasted chicken.
  • Store in the refrigerator for up to 5 days.
  • Do not freeze, as the gelatin may lose its texture.

Notes

  • For a smoother texture: Blend the cranberry sauce before mixing.
  • Want extra tang? Add 1 tbsp lemon juice.
  • Make it extra fancy! Pour into individual serving cups for easy plating.
  • No mold? Use a glass serving dish or a bundt pan for a pretty shape.

Find it online: https://recipe.ukfinda.com/molded-cranberry-orange-salad.htm