Cranberry Salad Mold Holiday
A vibrant holiday cranberry salad mold combining tart cranberries, sweet pineapple, crunchy nuts, and refreshing celery, perfect for festive gatherings and family celebrations.
Ingredients
- 1 can crushed pineapple (8 oz.), drained
- 1 cup pineapple juice (from drained pineapple) ⓘ
- 3 cups cranberry juice (from cranberries and water) ⓘ
- 2 packages lemon flavored gelatin (3 oz. each)
- 1/2 cup sugar ⓘ
- 1 cup finely chopped celery ⓘ
- 1 pound cranberries, ground or finely chopped ⓘ
- 1/2 cup finely chopped walnuts or almonds ⓘ
Instructions
- Drain the crushed pineapple and reserve the syrup.
- Crush or finely chop the cranberries, ensuring no more than 3 cups of juice.
- Combine the cranberry juice with water and pineapple juice to make 3 cups of liquid.
- Dissolve the lemon flavored gelatin in 1 cup of the prepared juice mixture.
- Add sugar if desired and stir until dissolved.
- Stir in the chopped celery, cranberries, and nuts.
- Pour into a mold or serving dish and chill until set.
- Serve on lettuce leaves topped with mayonnaise if desired.
Tips & Substitutions
For a unique twist, consider using orange juice instead of pineapple juice to alter the flavor profile. If you prefer a sweeter salad, increase the sugar to 3/4 cup. For a vegan version, use a plant-based gelatin substitute. Ensure cranberries are fresh and tart for the best taste. This salad pairs beautifully with Sally'S Salad.
Serving Suggestions
Serve this festive cranberry salad mold on a bed of crisp lettuce leaves for a lovely presentation. It pairs well with roasted meats or as a refreshing side dish for holiday meals. A dollop of mayonnaise on top adds a creamy contrast. For more delicious holiday recipes, browse more American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed cold, so there's no need to reheat. If it firms up too much, let it sit at room temperature for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Salad Mold Holiday contains roughly 1814 calories, with 11g protein, 179g carbohydrates, and 130g fat. It is an excellent source of dietary fiber (60% of the Daily Value), vitamin C (30% of the Daily Value), and protein (22% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 665mg per serving (29% of the Daily Value).
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 salad ahead of time?
Absolutely! This salad can be prepared a day in advance. Just make sure to cover it well and store it in the refrigerator. It will give the flavors time to meld, resulting in an even tastier dish.
Is it possible to use frozen cranberries?
Yes, you can use frozen cranberries, but ensure they are thawed and well-drained before chopping. Frozen cranberries might release more moisture, so adjust the gelatin accordingly to maintain the right texture.
What can I substitute for walnuts or almonds?
If you have nut allergies or prefer a different flavor, sunflower seeds or pumpkin seeds make excellent substitutes. They will add a nice crunch without the nut flavor, keeping the salad enjoyable for everyone.
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).