Molded Cranberry, Orange, and Nut Salad
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Sides A classic holiday side dish featuring ground fresh cranberries and a whole orange, with a delightful crunch from celery and nuts. This refreshing molded salad is set with gelatin for a perfect festive presentation.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | 4 hours | 8–10 Servings |
🔪 Key Equipment
- food processor
- saucepan
- small bowl
- mold or serving dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 quart | Cranberries | fresh or frozen |
| 1 whole | Orange | quartered |
| 2 Cups | Sugar | granulated |
| 2 Tbsp | Gelatin | unflavored |
| 1 Cup | Water | cold |
| 1 Cup | Nuts | chopped pecans or walnuts |
| 1 Cup | Celery | diced |
Instructions
Step 1: Prepare the Fruit Base
- Using a food processor, coarsely grind the 1 quart cranberries and the 1 whole orange (including the peel) until finely chopped.
Step 2: Cook the Mixture
- Transfer the fruit to a saucepan, stir in 2 cups sugar, and bring to a boil over medium heat until the sugar is fully dissolved.
Step 3: Bloom Gelatin and Combine
- In a small bowl, sprinkle 2 tbsp gelatin over 1 cup cold water and let stand for 5 minutes.
- Remove the cranberry mixture from heat and stir in the softened gelatin until completely dissolved.
Step 4: Cool and Set
- Allow the mixture to cool at room temperature, then stir in 1 cup chopped nuts and 1 cup diced celery.
- Pour into a mold and refrigerate for several hours until the salad is completely firm and set.
💡 Make-Ahead & Storage: This salad is best made the day before to ensure it is completely firm; keep refrigerated until ready to serve.
Original Recipe Scan
