Serves 10
244 cal · 15 min
Cranberry Salad
Recipe GLPRce0798e5b5b92b
A vibrant gelatin-based salad combining tart cranberry sauce with fresh citrus, crushed pineapple, crunchy celery, and toasted walnuts. This retro favorite is both tangy and slightly sweet, making it a perfect complement to holiday meals or summer gatherings.
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Ingredients
3 packages strawberry gelatin (3 oz. each)
4 cups water
1 can cranberry sauce (16 oz.)
1/4 cup sugar
2 tablespoons grated orange peel
2 tablespoons fresh lemon juice
1 cup crushed pineapple, drained
2 cups diced celery
3/4 cup chopped walnuts
Directions
Prepare the gelatin by dissolving the strawberry gelatin packages in 4 cups of boiling water, stirring for about 2 minutes until completely dissolved. Pour into a large bowl and refrigerate until the mixture reaches a syrupy, partially set consistency (about 1–2 hours), where it mounds slightly when spooned but is not fully firm.
While the gelatin is chilling, combine the sugar and grated orange peel in a small bowl, pressing gently to release the citrus oils and soften the peel.
In a medium bowl, beat the cranberry sauce with a fork or whisk until smoothed and slightly broken up. Stir in the orange peel and sugar mixture, then add the fresh lemon juice and mix well.
Add the drained crushed pineapple, diced celery, and chopped walnuts to the cranberry mixture. Stir until all ingredients are evenly combined.
Gently fold the cranberry mixture into the partially set gelatin using a spatula or large spoon, working carefully to distribute all ingredients evenly without deflating the gelatin texture.
Pour the combined mixture into a 9×13-inch mold or serving dish and refrigerate for at least 4 hours or until completely firm and set.
To serve, if using a mold, dip the bottom briefly in warm water and invert onto a serving platter. Cut into squares or scoop into bowls and serve chilled.
