Molded Cranberry Salad
Brighten up your table with this Molded Cranberry Salad—a retro-inspired, no-bake side dish that’s equal parts sweet, tangy, and delightfully crunchy. Combining whole berry cranberry sauce, fruity raspberry or cherry gelatin, and crushed pineapple, this recipe bursts with vibrant flavors and a stunning jewel-like presentation. Chopped celery and pecans (or walnuts) add a satisfying crunch, while the chilled gelatin mold brings an elegant vintage touch to any holiday spread or gathering. Easy to prepare in just 15 minutes, this crowd-pleasing dish sets beautifully in the fridge, making it an ideal make-ahead option for stress-free entertaining. Serve it sliced and chilled for a refreshing and nostalgic addition to your festive menu!
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Recipe Information
Ingredients
- 14 oz cranberry sauce (whole berry)
- 6 oz gelatin (raspberry or cherry flavored)
- 2 cups boiling water
- 8 oz crushed pineapple (with juice)
- 1 cup chopped celery
- 0.5 cup chopped pecans or walnuts
Instructions
In a large mixing bowl, dissolve the gelatin in the boiling water. Stir until completely dissolved, about 2 minutes.
Add the cranberry sauce to the gelatin mixture. Stir well to combine and break up the cranberry sauce until smooth.
Stir in the crushed pineapple with its juice, ensuring the ingredients are evenly mixed.
Fold in the chopped celery and nuts to add crunch and texture to the salad.
Lightly grease a mold or bundt pan with nonstick cooking spray to ensure easy removal.
Pour the mixture into the prepared mold. Smooth the top with a spoon and cover with plastic wrap.
Refrigerate the mold for at least 4 to 6 hours, or until the mixture is fully set and firm.
To serve, run a knife or spatula around the edges of the mold to loosen the salad. Place a serving plate upside down over the mold, then invert the mold to release the salad onto the plate.
Slice and serve the molded cranberry salad chilled. Enjoy!
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 233.3 g | 85% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 213.0 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1078 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
