Molded Cranberry Salad Recipe

Molded Cranberry Salad Recipe

  • 1 (12 ounce) package cranberries
  • 14 tablespoons sugar, divided
  • 1 1/2 cups water, divided
  • 1 (8 ounce) can pineapple tidbits, drained
  • 1 medium tart apple, peeled and diced
  • 1/4 cup chopped walnuts
  • 1 (.25 ounce) envelope unflavored gelatin
  • 1/4 teaspoon salt
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  1. In a saucepan, combine cranberries, 3/4 cup sugar and 1/2 cup water. Bring to a boil; boil for 3-4 minutes or until berries pop. Remove from the heat; stir in pineapple, apple and nuts. Chill until cooled. Place gelatin and remaining water in another saucepan; let stand for 1 minute. Add salt and remaining sugar; cook and stir over low heat until dissolved. Remove form the heat; stir in mayonnaise, lemon juice and peel.
  2. Transfer to a mixing bowl; chill until partially set, about 1 hour. Beat until fluffy. Fold in cranberry mixture. Pour into a 6-cup mold that has been coated with nonstick cooking spray. Chill until firm, about 8 hours.
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