Double Cranberry Molded Salad Recipes

DOUBLE-CRANBERRY MOLDED SALAD

Steps:

• Pour 1 cup cranberry juice into small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 20 minutes.
• Combine cranberries and sugar in processor. Blend, using on/off turns, until cranberries are finely chopped. Transfer berry mixture to heavy large saucepan; add remaining 2 1/2 cups cranberry juice and lemon juice. Bring berry mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium, cover pan partially and simmer until cranberry pieces are tender, stirring occasionally, about 8 minutes. Remove from heat. Add gelatin mixture and stir until gelatin dissolves. Cool to lukewarm, about 30 minutes. Mix in celery.
• Rinse 8- to 9-cup decorative mold with cold water and drain well. Spoon cranberry mixture into mold. Cover and refrigerate until cold and firm, at least 8 hours and up to 2 days.
• Turn mold over onto platter. Soak kitchen towel in very hot water; wring out. Wrap hot towel around mold. Let stand 1 minute. Remove towel. Hold mold and platter together and shake gently until cranberry salad falls onto platter. Repeat with hot towel if necessary to unmold salad. Chill until ready to serve.

TRIPLE CRANBERRY SALAD MOLD

Steps:

• In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice.
• Refrigerate until slightly thickened.
• In a small mixing bowl, beat cream cheese until smooth.
• Add the whipped topping until blended.
• Fold in nuts, celery and cranberries.
• Pour into a 3qt ring mold coated with nonstick spray.
• Refrigerate until set.
• Unmold onto a serving plate.

MOLDED CRANBERRY SALAD

Steps:

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

CRANBERRY DOUBLE LAYER MOLD

Steps:

• Stir boiling water into combined gelatin and spices in large bowl at least 2 minutes until completely dissolved. Stir in cold juice. Remove 1-1/2 cups of the gelatin; set aside for later use. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in fruit. Spoon into 7-cup mold sprayed with cooking spray. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
• Meanwhile, refrigerate reserved gelatin 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in whipped topping with wire whisk until well blended. Spoon over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin in refrigerator.

CRANBERRY SALAD MOLD

Steps:

• Finely grind the cranberries in a food chopper. Add sugar and mix thoroughly. Let stand 15 minutes, stirring occasionally. (If using frozen berries, let them stand until the mixture is at room temperature.) Place the gelatin and orange juice in the top of a double boiler; stir over hot water until gelatin is dissolved. Add to cranberries along with apples and nuts; place in a 7-cup mold that has been rinsed in cold water. Chill until set. Unmold onto leaf lettuce. Garnish with mayonnaise.

TRIPLE CRANBERRY SALAD MOLD

Steps:

• In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into the gelatin mixture. Fold in walnuts, celery and cranberries., Pour into a 3-qt. ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.

MOLDED CRANBERRY FRUIT SALAD

Steps:

• Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture.
• Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm.

BIGMOM'S CRANBERRY SALAD

Steps:

• Place the cranberries in a food processor. Process until coarsely chopped. Transfer the cranberries to a large bowl, and stir in the pineapple, apple, celery, and sugar. Combine the gelatin and boiling water in a separate bowl, stirring until gelatin dissolves. Pour gelatin mixture into the pineapple mixture; stir to combine. Cover and refrigerate until gelatin sets, about 2 hours.