Cranberry-Pineapple Mold
A vibrant and refreshing holiday salad combining tart cranberries, sweet pineapple, and creamy sour cream, topped with crunchy nuts. Perfect as a cool side dish or festive appetizer, it offers a delightful balance of flavors and textures that appeal to both family gatherings and special celebrations.
Ingredients
Instructions
- Mix together the whole cranberries, sour cream, drained crushed pineapple, and nuts.
- Pour the mixture into a square pan and freeze until firm.
- Remove from the freezer 10 to 15 minutes before serving.
- Cut into pieces and place on lettuce leaves. Allow to thaw slightly before serving.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of sour cream. If you're nut-free, sunflower seeds or pumpkin seeds make great substitutes. To enhance flavor, add a splash of orange juice or zest. Ensure the pineapple is well-drained to avoid excess moisture, which can affect the mold's consistency. This recipe is a delightful addition to your holiday spread or a refreshing side for summer meals.
Serving Suggestions
Serve the cranberry-pineapple mold on a bed of fresh lettuce leaves for an elegant presentation. It pairs beautifully with savory dishes, making it an excellent side for roast chicken or turkey. For a festive touch, garnish with additional nuts or a sprinkle of cinnamon. This dish also complements a holiday brunch, alongside options like Mom'S Best Krumkaker or a refreshing fruit salad.
Storage & Reheating
Store any leftovers in an airtight container in the freezer for up to a month. For best results, allow the mold to thaw in the refrigerator overnight before serving again. If you need to reheat it, do so gently in the microwave, keeping an eye on it to ensure it doesn't melt completely. This will help maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry-Pineapple Mold contains roughly 726 calories, with 9g protein, 114g carbohydrates, and 31g fat. It is a good source of protein (17% of the Daily Value), potassium (17% of the Daily Value), and dietary fiber (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this mold ahead of time?
Yes, this recipe is perfect for making ahead! You can prepare it up to a week in advance, just ensure it is fully frozen. Remove it from the freezer 10 to 15 minutes before serving to allow it to soften slightly for easier slicing.
What type of nuts work best in this recipe?
Walnuts or pecans are traditional choices that add a nice crunch and flavor. However, feel free to use your favorite nuts or even opt for a nut-free version with seeds if allergies are a concern.
Can I use fresh cranberries instead of canned?
While fresh cranberries can be used, they need to be cooked first to soften their tartness. Simmer fresh cranberries with sugar and water until they burst, then cool before mixing with the other ingredients for the mold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).