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