Best Molded Cranberry Salad Recipes

MOLDED CRANBERRY-ORANGE SALAD

Steps:

• 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.

MOLDED CRANBERRY NUT SALAD

Steps:

• Soften unflavored gelatin in 1/2 cup water; set aside. In 3-qt. saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat. Add lemon gelatin and softened unflavored gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is partially set. Fold in celery and walnuts. Pour into greased 8-cup mold; cover and chill until set. Meanwhile, combine sour cream and mayonnaise; refrigerate until ready to serve. To serve, unmold gelatin and top each serving with dollop of dressing. Garnish with celery leaves.

CRANBERRY/ORANGE MOLDED SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce, cinnamon and cloves. Chill until partially set. Add the orange sections. Pour into an oiled 6-cup mold. Chill until set, about 3 hours. Unmold; serve on a lettuce-lined platter if desired.

MOLDED CRANBERRY FRUIT SALAD

Steps:

• In a bowl, dissolve gelatin in water. Stir in all remaining ingredients. Process in small batches in a blender until coarsely chopped. Pour into a 13x9-in. dish or a 3-qt. serving bowl. Chill until set, about 2-3 hours.

MOLDED CRANBERRY SALAD

Steps:

• Dissolve gelatin in simmering water in large heatproof bowl.
• Stir in orange rind.
• Pour reserved pineapple juice into 2-cup measure.
• Add lemon juice and enough cold water to total 2 cups.
• Stir into gelatin mixture.
• Refrigerate 1 to 1 1/2 hours or until consistency of unbeaten egg whites.
• Fold in cranberries, celery, walnuts and pineapple.
• Pour into lightly oiled 1-quart fluted ring mold or crown mold.
• Chill at least 25 hours or until very firm.
• When ready to serve, loosen edge of mold with thin knife.
• Dip mold quickly in hot water to loosen salad, then invert onto serving plate.
• Cut in slim wedges to serve.

DOUBLE-CRANBERRY MOLDED SALAD

Steps:

• Pour 1 cup cranberry juice into small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 20 minutes.
• Combine cranberries and sugar in processor. Blend, using on/off turns, until cranberries are finely chopped. Transfer berry mixture to heavy large saucepan; add remaining 2 1/2 cups cranberry juice and lemon juice. Bring berry mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium, cover pan partially and simmer until cranberry pieces are tender, stirring occasionally, about 8 minutes. Remove from heat. Add gelatin mixture and stir until gelatin dissolves. Cool to lukewarm, about 30 minutes. Mix in celery.
• Rinse 8- to 9-cup decorative mold with cold water and drain well. Spoon cranberry mixture into mold. Cover and refrigerate until cold and firm, at least 8 hours and up to 2 days.
• Turn mold over onto platter. Soak kitchen towel in very hot water; wring out. Wrap hot towel around mold. Let stand 1 minute. Remove towel. Hold mold and platter together and shake gently until cranberry salad falls onto platter. Repeat with hot towel if necessary to unmold salad. Chill until ready to serve.

MOLDED CRANBERRY NUT SALAD

Steps:

• Soften the unflavored gelatin in 1/2 cup cold water; set aside.
• In a 3-quart saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently.
• Remove from heat. Add lemon gelatin and softened unflavored gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is partially set.
• Fold in celery and walnuts. Pour into a greased 8-cup mold; cover and chill until set.
• Meanwhile, combine sour cream and mayonnaise; refrigerate until ready to serve.
• To serve, unmold gelatin and top each serving with a dollop of the sourcream dressing. Garnish with celery leaves.
• NOTE: In the picture, this is molded in a ring shape with a small bowl set in the center holding the sourcream dressing.

MOLDED CRANBERRY FRUIT SALAD

Steps:

• Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil.
• Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture.
• Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold.
• Chill until firm.

MOLDED CRANBERRY FRUIT SALAD

Steps:

• Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture.
• Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm.

MOLDED CRANBERRY FRUIT SALAD

Steps:

• Combine reserved pineapple juice, cranberry juice and lemon juice in medium saucepan. Bring to a boil. Remove from heat.
• Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture. Refrigerate until mixture begins to set.
• Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm.

MOLDED CRANBERRY-ORANGE SALAD

Steps:

• 1. In small saucepan, bring 1 1/2 cups of the cranberry juice cocktail to a boil. In large bowl, dissolve gelatin in hot cranberry cocktail. Stir in remaining 2 cups cranberry cocktail. Refrigerate until thickened but not set, about 1 hour.2. Lightly oil 6-cup ring or other mold. Stir cranberries, walnuts and orange segments into thickened gelatin. Spoon into oiled mold. Refrigerate until firm, about 4 hours.3. To serve, line serving plate with lettuce leaves. Unmold gelatin onto serving plate.Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 180 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 45 mg 2% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 2 g 8% * Sugars: 31 g * Protein: 2 g * Vitamin A: 4% * Vitamin C: 45% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 2 1/2 Fruit, 1/2 Fat or 2 1/2 Carbohydrate, 1/2 FatSee Cook's Note: Tips for Molded Salads and Gelatin and Cook's Note: How to Make Molded Salads

MOLDED CRANBERRY GELATIN SALAD

Steps:

• In a large saucepan, sprinkle gelatin over the cranberry juice; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir in sugar until dissolved. Add the cranberries, apple, orange, grapes, walnuts and celery if desired., Pour into an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.

CRANBERRY MOLDED SALAD

Steps:

• 1. Dissolve the Jello in boiling water. 2. Add orange rind and cranberry sauce and melt into Jello mixture (use a potato masher). 3. Chill until thickened but not hard. 4. Stir in drained pineapple, celery, and nuts. 5. Pour into mold and refrigerate to harden. This can be made up to 2 days in advance!

MOLDED CRANBERRY SALAD

Steps:

• 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.

MOLDED CRANBERRY SALAD

Steps:

• 1. Bring orange juice to boiling in a medium saucepan, remove from heat. Add jello, stirring until dissolved. Stir in cranberry sauce. Chill until partially set (the consistency of unbeaten egg whites)
• 2. Beat whipping cream in a chilled small mixing bowl until soft peaks form. Fold whipped cream and pear into jello mixture. Chill until mixture mounds when dropped from a spoon.
• 3. Spoon jello mixture into a lightly sprayed 4 cup ring mold. Chill for at least 6 hrs or until firm
• 4. To serve, dip mold into warm water for a few seconds to loosen edges. Center a plate upside down over the mold. Hold the mold and plate together and invert them. Shake the mold gently until salad loosens, carefully lift off mold. Garnish with orange slices if desired.