Molded Cranberry Salad Recipe

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Molded Cranberry Salad
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  1. Dissolve gelatin in simmering water in large heatproof bowl.
  2. Stir in orange rind.
  3. Pour reserved pineapple juice into 2-cup measure.
  4. Add lemon juice and enough cold water to total 2 cups.
  5. Stir into gelatin mixture.
  6. Refrigerate 1 to 1 1/2 hours or until consistency of unbeaten egg whites.
  7. Fold in cranberries, celery, walnuts and pineapple.
  8. Pour into lightly oiled 1-quart fluted ring mold or crown mold.
  9. Chill at least 25 hours or until very firm.
  10. When ready to serve, loosen edge of mold with thin knife.
  11. Dip mold quickly in hot water to loosen salad, then invert onto serving plate.
  12. Cut in slim wedges to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 36.49 Kcal (153 kJ)
Calories from fat 20.74 Kcal
% Daily Value*
Total Fat 2.3g 4%
Sodium 42.35mg 2%
Potassium 39.06mg 1%
Total Carbs 1.76g 1%
Sugars 0.7g 3%
Dietary Fiber 0.7g 3%
Protein 1.7g 3%
Vitamin C 2.1mg 3%
Iron 0.1mg 1%
Calcium 7.6mg 1%
Amount Per 100 g
Calories 74.09 Kcal (310 kJ)
Calories from fat 42.12 Kcal
% Daily Value*
Total Fat 4.68g 4%
Sodium 86mg 2%
Potassium 79.32mg 1%
Total Carbs 3.56g 1%
Sugars 1.43g 3%
Dietary Fiber 1.43g 3%
Protein 3.45g 3%
Vitamin C 4.3mg 3%
Iron 0.2mg 1%
Calcium 15.5mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.8
  • 1

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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