Ruby Cranberry Salad
A vibrant, refreshing cranberry salad with citrus and nuts, featuring layered textures and flavors, perfect for holiday gatherings or festive occasions.
Ingredients
Instructions
- Dissolve the gelatin in boiling water.
- Drain the mandarin oranges, reserving 1/2 cup of the liquid.
- Stir the orange juice, cranberry sauce, and the reserved orange liquid into the gelatin.
- Chill until the gelatin is partially set.
- Coarsely chop the oranges.
- Drain the pineapple, reserving 1/3 cup of the juice.
- Fold the chopped oranges, pineapple, and chopped walnuts into the gelatin mixture.
- Pour the mixture into a Pyrex dish and chill until completely set.
- In a pan, combine sugar, flour, pineapple juice, and beaten egg.
- Cook over medium heat until thickened.
- Cool the mixture and fold in whipped cream or topping.
- Spread the cream mixture over the set gelatin layer.
- Sprinkle the chopped walnuts on top as a garnish.
Tips & Substitutions
For a vibrant flavor, consider using fresh oranges instead of canned mandarin oranges. If you want a nut-free version, you can omit the walnuts or replace them with sunflower seeds. To elevate the cream layer, try adding a splash of vanilla extract to the whipped cream. This recipe is a great addition to any gathering, making it a lovely companion to American recipes like Double Onion Dip.
Serving Suggestions
This Ruby Cranberry Salad is perfect as a refreshing side dish for holiday meals or picnics. It pairs beautifully with Excellent Pork Chops or can be served as a light dessert. For added flair, garnish with extra whipped cream and a sprinkle of walnuts just before serving to impress your guests.
Storage & Reheating
Store leftover Ruby Cranberry Salad in an airtight container in the refrigerator for up to 3 days. The gelatin may soften slightly, but the flavors will meld beautifully. Avoid freezing, as the texture can become grainy upon thawing. Serve cold straight from the fridge for the best taste and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ruby Cranberry Salad contains roughly 634 calories, with 12g protein, 84g carbohydrates, and 30g fat. It is an excellent source of vitamin C (34% of the Daily Value), vitamin A (25% of the Daily Value), and protein (24% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g 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 salad ahead of time?
Absolutely! You can prepare the Ruby Cranberry Salad a day in advance. Just ensure it is fully set before storing it in the fridge. This allows the flavors to meld together beautifully, making it an ideal make-ahead dish for gatherings.
Can I use a different type of gelatin?
Yes, you can substitute red raspberry gelatin with any fruit-flavored gelatin you prefer. Just keep in mind that it may alter the overall flavor profile of the salad. Experimenting with flavors like strawberry or cherry can yield delicious results.
Is there a way to make this salad healthier?
To make Ruby Cranberry Salad healthier, consider using sugar-free gelatin and reducing the amount of added sugar. You can also substitute the whipped cream with a lighter topping like Greek yogurt for added protein without sacrificing creaminess.
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).