Molded Cranberry Salads — Perfect for the Holidays or Anytime.

I greatly prefer a molded cranberry salad to the canned cranberry sauces that you buy. The fresh, tart flavor of cranberries is strong and easily complimented with orange, pineapple, nuts and other fruits. I like these so much that I buy bags of fresh cranberries every November and throw them in the freezer for use year-round. No prep required, just freeze the unopened bag. Here are 6 different molded cranberry salad recipes to get you started. 

HOLIDAY CRANBERRY SALAD

Number of Servings – 10

1 c. sugar
1 c. raw cranberries, ground
1 pkg. lemon or raspberry gelatin
1/2 . c. boiling water
1 c. orange or pineapple juice
1-2 t. grated orange rind (opt.)
1 9-oz. can crushed pineapple
½ – 1c. pecans, broken (opt.)
½ – 1 c. celery, chopped or unpeeled apple (opt.)

Mix sugar and berries together; let stand 2 or more hours.
Add gelatin to boiling water; stir until dissolved. Stir in orange juice and rind.
Chill until syrupy. Fold in remaining ingredients.
Pour into mold, refrigerate. Serve on crisp lettuce.

THANKSGIVING SALAD
Number of Servings – 8
2 pkg. lemon gelatin
1 lb. cranberries, ground
1 whole orange, ground
1 c. nuts, cut fine
1 c. orange juice
3 c. water
1 c. celery, cut fine
11/2 c. sugar

Dissolve gelatin in 2 cups hot water. Add 1 cup cold water and the orange juice.
Chill until thickened.
Combine sugar with ground cranberry­ orange mixture. Fold into gelatin and chill until firm.

FAVORITE CRANBERRY SALAD MOLD
Number of Servings – 8-10

1 pkg. raspberry or strawberry gelatin
1 c. hot water
1/2 c. cold water or pineapple juice
1 small orange, peeled
1/2·1 c. crushed pineapple, drained – reserve juice
1 16·oz. can whole or jellied cranberry sauce
1/4 c. nuts, chopped (opt.)
1/2 c. celery, chopped (opt.)

Dissolve gelatin in hot water. Add cold water or pineapple juice and chill until partially thickened.
Cut orange segments in half. Fold orange, pineapple, cranberry and nuts into gelatin.
Pour into I-quart mold or individual molds; chill until firm.
Turn out on chilled plate and serve with sour cream or mayonnaise; garnish with crisp greens.

CRANBERRY SOUFFLE SALAD
Number of Servings – 6

1 pkg. lemon gelatin
1 c. hot water
1/2 c. mayonnaise
1-2 T. lemon juice 1/4 t. salt
1 16-oz. can whole cranberry sauce
1/2 c. celery
1 9-oz. can crushed pineapple, drained

Dissolve gelatin in hot water.
Add mayonnaise. lemon juice, salt and 1/2 cup of cranberry sauce.
Blend thoroughly with rotary beater. Chill until it begins to set.
Turn into bowl and whip with rotary beater until fluffy.
Fold in remaining cran­berry sauce, celery and pineapple. Pour into 1 ­quart mold. Chill until firm.

GERRY’S CRANBERRY SALAD
1 pkg. cranberries
3/4 c. water
2 pkg. cherry gelatin
1 c. sugar
2 c. red grapes, halved
2 c. celery, chopped
1 c. nuts, chopped
1 No.2 can crushed pineapple

1. Cook cranberries and water until berries pop; boil 5 minutes.
2. Add gelatin and sugar; stir until dis­solved.
3. Chill until thickened. Fold in grapes, celery, nuts and pineapple. Chill until firm.

DRESSING: Mix together:
3-oz. pkg. cream cheese
16 marshmallows, quartered 1 c. whipping cream

SPICED CRANBERRY SALAD
Number of Servings – 8
11/2 c. cranberry juice
1/4 t. oil of cinnamon – Careful its potent
9 whole cloves
1 pkg. lemon gelatin
1 can whole cranberries
DRESSING:
Mix 1/4 t. dry horseradish with 1 pt. sour cream

Combine juice, oil of cinnaman and cloves.
Bring to boil; strain out cloves. Dissolve gelatin in hot mixture.
Cool; chill until partially set. Fold in whole cranberries.
Serve with horseradish dressing.