Molded Cranberry-Orange Salad

Short Description

Molded Cranberry-Orange Salad is a refreshing, festive dish that combines the tartness of cranberries with the citrusy brightness of oranges. Enhanced with gelatin and a hint of sweetness, this beautifully molded salad is a perfect addition to holiday meals and special occasions.

Why You’ll Love This Recipe

• A visually stunning dish that adds color to any table.
• Perfect balance of tart, sweet, and citrus flavors.
• Easy to make ahead, allowing flavors to develop.
• Light and refreshing, complementing heavier holiday dishes.
• Customizable with nuts, fruits, or other add-ins.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cranberries (fresh or frozen)
• Orange zest
• Orange juice
• Granulated sugar
• Unflavored gelatin
• Water
• Crushed pineapple (drained)
• Chopped pecans or walnuts (optional)

Directions

1. In a saucepan, combine cranberries, orange zest, orange juice, and sugar. Simmer over medium heat until cranberries burst and mixture thickens slightly.
2. In a small bowl, sprinkle gelatin over cold water and let it bloom for a few minutes.
3. Stir the softened gelatin into the warm cranberry mixture until fully dissolved.
4. Remove from heat and allow to cool slightly before stirring in crushed pineapple and nuts if using.
5. Pour mixture into a lightly greased mold or serving dish.
6. Refrigerate for at least 4 hours, or until firm.
7. Unmold onto a serving platter and garnish with additional orange zest or whipped cream if desired.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 15 minutes

Variations

• Cranberry-Apple Salad: Replace pineapple with diced apples for added crunch.
• Nut-Free Version: Omit nuts for a smoother texture.
• Spiced Cranberry Salad: Add a pinch of cinnamon or nutmeg for warmth.
• Sweetened Version: Use honey or maple syrup instead of sugar.
• Coconut Cranberry Salad: Stir in shredded coconut for a tropical twist.

Storage/Reheating

• Storage: Keep covered in the refrigerator for up to 5 days.
• Freezing: Not recommended, as gelatin-based dishes may become watery when thawed.
• Serving Tip: Unmold just before serving to maintain its shape.

FAQs

Can I use canned cranberry sauce instead of fresh cranberries?

Yes, but reduce the sugar slightly to adjust for sweetness.

How do I prevent my salad from sticking to the mold?

Lightly grease the mold with cooking spray or oil before pouring in the mixture.

Can I make this without gelatin?

Yes! Use a plant-based alternative like agar-agar, but follow its specific setting instructions.

What’s the best way to unmold the salad?

Dip the mold briefly in warm water and invert onto a plate.

Can I make this a day ahead?

Absolutely! It’s best when chilled overnight.

What type of oranges work best?

Navel or Valencia oranges provide the best juice and flavor.

Can I add other fruits?

Yes! Mandarin oranges, grapes, or even pears make great additions.

Is this salad served as a side or dessert?

It works as both! It complements savory dishes but is sweet enough for dessert.

Can I use flavored gelatin instead of unflavored?

Yes, orange or cranberry gelatin can add extra flavor.

How do I get a smooth texture?

Strain the cranberry mixture before adding gelatin for a more refined consistency.

Conclusion

Molded Cranberry-Orange Salad is a classic, elegant dish that balances sweet and tart flavors with a light, refreshing texture. Perfect for holiday meals or festive gatherings, it’s a make-ahead delight that will impress guests and add a touch of vibrant color to your table.

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