Salad

Molded Cranberry Salad

... from Aunt Sandy's Kitchen

• Serves: 8-10 servings
• Prep Time: 10-15 minutes
• Cook Time: 5 minutes
• Chill Time: 4 hour minimum to overnight

Print

Molded Cranberry Salad has the most surprising favors both sweet and tart with a pleasant touch of citrus. Make the salad in a molded Bundt pan or jello mold, now you have a tasty eye-catching table show piece. I saw this recipe on Pioneer Woman show and had to give it a try. It is delicious.

Ingredients

• 1 cup cranberries (fresh or frozen), plus some extra for garnish
• 1 can(20-ounce) crushed pineapple
• 2 oranges: zest & juice
• 3 packets (3-ounce) cranberry gelatin

Instructions

1. ASpray the inside of a large Bundt pan or mold with cooking spray.
2. Grated both oranges collecting the zest.
3. Juice the zested oranges into a 2-cup measure cup. Top off with water till you have exactly 2 cups of liquid.
4. Add the cranberries, pineapple and the 2 cups of orange juice water mixture to a pot and bring to a boil.
5. Remove from the heat and stir in 2 cups of ice.
6. Add the cranberry gelatin and orange zest. Stir to combine, making sure the gelatin dissolves.
7. Pour into the mold and refrigerate for 4 hours minimum up to overnight.
8. Remove mold from refrigerator and dunk in a warm bowl of water for 3 to 5 seconds before inverting onto a platter.
9. Garnish with the whipped cream and fresh cranberries.

Enjoy!