Molded Cranberry Salad

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We'll admit it: We wouldn't want to revisit many of the congealed salads we published in the sixties, but rediscovering this jewel of a retro recipe was like finding a timeless dress at a vintage store.

By
Southern Living Test Kitchen
Southern Living Test Kitchen
Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

Southern Living's editorial guidelines
Updated on February 3, 2022
Molded Cranberry Salad
Photo: Hector M Sanchez
Hands On Time:
15 mins
Total Time:
3 hrs 45 mins
Yield:
6 to 8 servings

Ingredients

  • 1 (8-oz.) can crushed pineapple in syrup

  • Boiling water

  • 1 (3-oz.) package raspberry-flavored gelatin

  • 1 (14-oz.) can whole-berry cranberry sauce

  • 1 cup drained mandarin oranges

  • 1 teaspoon orange zest

Directions

  1. Drain syrup from pineapple into a 2-cup measuring cup. Add boiling water to equal 1 1/4 cups. Transfer to a large bowl. Dissolve gelatin in hot syrup mixture; chill 1 hour and 30 minutes or until partially set. Fold in cranberry sauce, oranges, zest, and crushed pineapple. Pour into 1 (4-cup) mold, and chill 2 hours or until set.

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