Molded Cranberry Salad

This cranberry gelatin salad is a lighter spin on the classic holiday mold. Diet ginger ale replaces sugary fruit juice as the liquid base, and unflavored gelatin lets you control the sweetness instead of relying on flavored Jello.

The cranberries simmer briefly in the ginger ale with lemon juice and grated orange zest, which softens them just enough to release their tart, ruby-red juices. Once the gelatin dissolves in, chill the mixture until it’s partially set (think the consistency of raw egg whites) before folding in the chopped celery and apple. Stir them in too early and they sink to the bottom. Too late and the gelatin is too firm to incorporate anything.

The celery and apple add crunch that contrasts with the smooth, wobbly gelatin. It’s a texture thing that makes each bite more interesting than a plain cranberry jelly.

Pro Tips

• Rinse the mold with cold water before filling. This creates a thin film that makes unmolding much easier.
• To unmold cleanly, dip the outside of the mold in warm (not hot) water for about 10 seconds, then invert onto a plate.
• Check the “partially set” stage by tilting the bowl. The gelatin should move like thick syrup, not liquid.
• Use a tart, firm apple like Granny Smith. Soft apples turn mushy in the gelatin.

Variations

• Add chopped walnuts or pecans along with the celery for a nuttier texture.
• Use regular ginger ale and sugar instead of diet versions if low-calorie isn’t a concern.
• Fold in a handful of halved red grapes for extra sweetness and color.