This festive Cranberry-Pineapple Salad Mold is a nostalgic classic that brings a burst of color and flavor to any holiday table or summer picnic. The dish relies on the perfect balance of tart fresh cranberries and sweet canned pineapple chunks, suspended in a lightly flavored gelatin matrix. The addition of crisp celery adds a surprising textural crunch that cuts through the sweetness. It&# 226;ÂÂs a refreshing, no-cook side dish that holds up beautifully in the refrigerator, making it an ideal make-ahead option for busy gatherings. The translucent red setting allows the vibrant fruit pieces to shine through, creating a visually stunning centerpiece that tastes as good as it looks.
Cranberry-Pineapple Salad Mold
Description
This festive Cranberry-Pineapple Salad Mold is a nostalgic classic that brings a burst of color and flavor to any holiday table or summer picnic. The dish relies on the perfect balance of tart fresh cranberries and sweet canned pineapple chunks, suspended in a lightly flavored gelatin matrix. The addition of crisp celery adds a surprising textural crunch that cuts through the sweetness. It&# 226;ÂÂs a refreshing, no-cook side dish that holds up beautifully in the refrigerator, making it an ideal make-ahead option for busy gatherings. The translucent red setting allows the vibrant fruit pieces to shine through, creating a visually stunning centerpiece that tastes as good as it looks.Ingredients
Directions
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In a 4-quart saucepan, sprinkle unflavored gelatin over 2 cups of cold water; let stand for 1 minute to soften.
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Cook over medium heat, stirring frequently, until the gelatin is completely dissolved.
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Remove the saucepan from heat and stir in cherry and lemon/lime flavored gelatin until dissolved.
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Stir in 3 cups of cold water.
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Refrigerate the gelatin mixture until it mounds slightly when dropped from a spoon, about 1 hour.
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Meanwhile, coarsely chop fresh cranberries and mince celery stalks; place in a medium bowl.
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Add drained pineapple chunks and sugar to the fruit and celery mixture, stirring until the sugar dissolves.
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Fold the fruit mixture into the thickened gelatin base until well combined.
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Pour the mixture into a greased 10-inch Bundt pan or 12-cup mold.
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Cover and refrigerate until set, at least 3 hours.
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To serve, run a knife around the edge and carefully unmold onto a chilled platter.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 70.3kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 29.8mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 20.8g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
