Cranberry Salad Mold

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 153.8
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 18.7 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.5 g

View full nutritional breakdown of Cranberry Salad Mold calories by ingredient
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from Jane Brody's Good Food Book. I've never made this in a ring mold, I just put it in a nice bowl. from Jane Brody's Good Food Book. I've never made this in a ring mold, I just put it in a nice bowl.
Number of Servings: 10


    3 c. fresh cranberries, rinsed and drained (1 - 12 oz. package)
    1 c. water
    1 c. sugar
    3 envelopes (3 scant tablespoons) unflavored gelatin
    2 c. orange juice
    1 c. diced celery
    1 c. shredded carrots
    1/2 c. dried cranberries (or raisins)
    1 c. chopped peeled apples


1. In a large saucepan, combine the cranberries, water, and sugar. Bring the mixture to a boil, reduce the heat, and simmer the cranberries for 5 minutes.
2. In a small bowl, sprinkle the gelatin onto the orange juice to soften it, and then add the gelatin-juice mixture to the hot cranberry mixture. Cool the mixture, and then chill it until it becomes syrupy.
3. Fold in the celery, carrots, cranberries or raisins, and apples. Pour the mixture into an oiled 6-cup ring mold. Chill the mold until the salad is firm.
4. To serve, unmold the salad by dipping the mold into lukewarm (not hot) water for about 10 seconds. Tap the mold to loosen its contents, and inver the salad onto a platter.

Makes 8-12 servings (calorie count is based on 10 servings)

Number of Servings: 10

Recipe submitted by SparkPeople user WISLNDR.

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