Cranberry Mold Salad
Submitted by lashj
Retro cranberry mold salad loaded with fresh cranberries, apples, bananas, pineapple, and crunchy nuts set in lemon Jello. A vintage holiday side dish that belongs on every potluck table.
YIELD
4 servingsPREP
10 minCOOK
5 minREADY
15 minStraight from Grandma’s recipe box, this cranberry Jello mold is the kind of dish that sparks arguments at the holiday table. Not because anyone dislikes it, but because everyone wants the last slice.
Fresh cranberries get blended and simmered with pineapple juice, then folded into lemon Jello along with chopped apples, crushed pineapple, sliced bananas, celery, and nuts. It sets into a jewel-toned, wobbly masterpiece that straddles the line between salad and dessert.
Is it a side dish? Is it dessert? Honestly, nobody cares. It’s just good.
Kitchen Tips
- Spray your mold with cooking spray before filling so it unmolds cleanly every time.
- Let the Jello cool to room temperature before folding in the fruit, otherwise the bananas will turn to mush.
- For a sharper tang, use raspberry or cranberry Jello instead of lemon.
- Make it a day ahead so it has plenty of time to set firm.
Ingredients
Directions
In blender, chop cranberries.
Add juice from pineapple and water to equal 3 cups.
Boil for 5 minutes, until thick. Add jello. Take off heat.
Cool. Add other ingredients. Place in mold and refrigerate for at least 2 hours.
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