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Molded Cranberry-Orange Salad

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Total Time: 4 hours 10 minutes
  • Yield: 6-8 servings 1x
  • Category: Side Dish, Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cranberry-Orange Salad is a vintage-style molded gelatin dish bursting with tart cranberries, sweet oranges, and crunchy pecans. It’s the perfect make-ahead side for Thanksgiving, Christmas, or any festive gathering!


Ingredients

Units Scale
  • :
  • 1 package (6 oz) raspberry or cranberry gelatin (Jell-O)
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 can (14 oz) whole-berry cranberry sauce
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  • :
  • Step 1: Prepare the Gelatin Base
  • In a large bowl, dissolve the gelatin in 1 cup of boiling water. Stir until completely dissolved.
  • Add ½ cup cold water and stir. Let cool for about 5 minutes.
  • Step 2: Mix the Ingredients
  • Stir in the cranberry sauce, pineapple, orange juice, orange zest, and nuts. Mix well.
  • Step 3: Mold & Chill
  • Pour the mixture into a lightly greased mold (or a glass serving dish).
  • Refrigerate for at least 4 hours, or until fully set.
  • Step 4: Unmold & Serve
  • To unmold, dip the mold in warm water for 10-15 seconds, then invert onto a serving plate.
  • Garnish with orange slices, cranberries, or mint leaves. Serve chilled.

Notes

  • :
  • For extra texture, stir in ½ cup chopped apples or celery.
  • Use a bundt pan or decorative mold for a fancy presentation.
  • Make ahead: Can be made up to 2 days in advance and stored in the fridge.

Nutrition

  • Calories: ~160
  • Sugar: 30g
  • Sodium: 50mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg