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–+ servings
Molded Cranberry-Orange Salad

Molded Cranberry-Orange Salad That Elevates Your Holiday Table

This Molded Cranberry-Orange Salad brings nostalgic flavors to your holiday table and is easy to prepare.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 6 hours
Servings: 8 slices
Course: Salads
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Cranberry juice This is the base flavor, providing that signature tartness.
  • 1 packet Gelatin Acts as the setting agent to give the salad its delightful jiggle.
  • 2 units Oranges Freshly squeezed adds a zesty brightness that complements the cranberries.
  • 1/2 cup Sugar Balances the tartness of the cranberry juice for a harmonious sweetness.
  • 1 cup Pineapple chunks Offers a juicy pop that enhances the texture and flavor.
For Serving
  • 4-6 leaves Lettuce leaves Creates a beautiful presentation while adding a crisp element.
  • 1 cup Whipped cream Optional, but a lovely topping for added creaminess when serving!

Equipment

  • medium saucepan
  • whisk
  • Mold or bowl
  • Serving platter

Method
 

Step-by-Step Instructions
  1. In a medium saucepan over low heat, combine 1 cup of cranberry juice and 1 packet of gelatin. Stir frequently until the gelatin is completely dissolved, which should take about 3-5 minutes.
  2. Add 1/2 cup of sugar and the freshly squeezed juice from 2 oranges to the cooled gelatin mixture in the saucepan. Whisk thoroughly until the sugar has dissolved completely.
  3. Carefully fold in 1 cup of pineapple chunks, ensuring they are evenly distributed in the mixture for added texture and flavor. Pour the combined ingredients into a mold or a bowl.
  4. Cover the mold with plastic wrap and place it in the refrigerator. Allow the salad to chill for at least 4 hours, or until the mixture is fully set and jiggly to the touch.
  5. Once the Molded Cranberry-Orange Salad has set, prepare a serving platter by laying fresh lettuce leaves as a beautiful base.
  6. Gently run a warm, wet knife around the edges of the mold to loosen the salad. Invert the mold onto the prepared serving platter, tapping firmly to release the salad. Top with whipped cream if desired and serve immediately.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 30gProtein: 1gSodium: 20mgPotassium: 50mgFiber: 1gSugar: 20gVitamin A: 100IUVitamin C: 15mgCalcium: 15mgIron: 0.2mg

Notes

Opt for freshly squeezed orange juice and ripe pineapple chunks to elevate the flavor. Allow the salad to set for at least 4 hours for the best texture.

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