Cranberry Molded Salad Recipes

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 SALAD MOLD

Steps:

• Finely grind the cranberries in a food chopper. Add sugar and mix thoroughly. Let stand 15 minutes, stirring occasionally. (If using frozen berries, let them stand until the mixture is at room temperature.) Place the gelatin and orange juice in the top of a double boiler; stir over hot water until gelatin is dissolved. Add to cranberries along with apples and nuts; place in a 7-cup mold that has been rinsed in cold water. Chill until set. Unmold onto leaf lettuce. Garnish with mayonnaise.

TRIPLE CRANBERRY SALAD MOLD

Steps:

• In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into the gelatin mixture. Fold in walnuts, celery and cranberries., Pour into a 3-qt. ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.

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-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.

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 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.

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.