Molded Cranberry Salad

This light and refreshing molded salad is a classic holiday side dish that balances the tartness of cranberries with the sweetness of ginger ale and apple. The addition of crisp celery adds a wonderful textural contrast, while the gelatin base sets into a firm, easy-to-slice mold. It&# 226;ÂÂs a low-calorie option that brings a bright, zesty flavor profile to any table. Perfect for Thanksgiving, Christmas, or as a light lunch accompaniment, this salad requires minimal effort but delivers impressive results. The combination of fresh lemon juice and orange zest elevates the natural fruit flavors, making it a crowd-pleaser that is both nostalgic and fresh.

Cooking Method: Boiling

Cuisine: Latin American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 46.3

Dietary: Gluten-free, Low-cal

Description

This light and refreshing molded salad is a classic holiday side dish that balances the tartness of cranberries with the sweetness of ginger ale and apple. The addition of crisp celery adds a wonderful textural contrast, while the gelatin base sets into a firm, easy-to-slice mold. It&# 226;ÂÂs a low-calorie option that brings a bright, zesty flavor profile to any table. Perfect for Thanksgiving, Christmas, or as a light lunch accompaniment, this salad requires minimal effort but delivers impressive results. The combination of fresh lemon juice and orange zest elevates the natural fruit flavors, making it a crowd-pleaser that is both nostalgic and fresh.

Ingredients

1/2 tablespoon Unflavored gelatin
1 cup Diet ginger ale
1 cup Cranberries, coarsely chopped
1/2 tablespoon Fresh lemon juice
1 teaspoon Grated orange peel
2 1/2 teaspoon Sweetener or sugar
1/4 cup Finely chopped celery
1/4 cup Apple, chopped

Directions

1
Sprinkle the unflavored gelatin over 2 tablespoons of the diet ginger ale in a small saucepan.
2
Let the gelatin stand for 5 minutes to soften.
3
Combine the remaining ginger ale, chopped cranberries, fresh lemon juice, and grated orange peel in the saucepan.
4
Bring the mixture quickly to a boil over medium heat.
5
Remove the saucepan from heat immediately.
6
Add the softened gelatin mixture and the sweetener; stir until the gelatin and sweetener are completely dissolved.
7
Chill the mixture in the refrigerator until it is partially set (about 30-45 minutes).
8
Stir in the finely chopped celery and chopped apple.
9
Spoon the mixture into a rinsed mold.
10
Refrigerate for at least 4 hours, or until completely set.
11
Unmold onto a serving plate and serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 46.3kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 30.9mg2%
Total Carbohydrate 8.7g3%
Dietary Fiber 2.6g11%
Sugars 4.2g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store any leftovers in the refrigerator in an airtight container for up to 3 days.

To easily unmold the salad, dip the bottom of the mold briefly in warm water for 10-15 seconds before inverting it onto a plate.

You can substitute regular ginger ale for diet ginger ale for a sweeter result, but you may need to reduce the added sweetener.

Each serving is approximately 1/2 cup and counts as 1/2 Fruit & Veg. Choice.

Keywords: cranberry, salad, jello, molded, ginger ale, apple, celery, gelatin, holiday, side dish, light, refreshing, thanksgiving, christmas, fruit salad, low calorie, christmas side, gelatin salad, cranberry jello, vegetable salad

Read it online: https://www.chefs-mate.com/recipe/molded-cranberry-salad/