ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Cranberry/Orange/Nuts Molded Salad

Misc.
Bonnie: Oh, I love this salad!!! Here is a version previously posted on TKL by Elly, Ohio. Thank you for asking about this recipe. It is now back on my list of favorites!
_________________________________

Recipe(tried): Molded Cranberry Salad (Repost)
Posted By: Elly, Ohio
Date: November 19th 1999
In Reply to: ISO: cranberry salad
Board: Homemade For The Holidays

This molded salad is delicious. I've been making this for several years. My family says we can't have Thanksgiving without Mom's cranberry salad. It is a little bit labor intensive, but well worth the work when everybody raves about how good it is. So now I am sharing it with all of you.

ELLY'S MOLDED CRANBERRY SALAD

1 # fresh cranberries, (you will have to buy 2 bags because for the last few years the bags are only 12ozs. whereas they used to be 1#) I measured what I used today and it filled a four cup measuring cup. I froze the rest of the second bag to use for another purpose later.

1 orange, peeled, all white and seeds removed
2 large stalks celery
1 granny smith apple
1 cup crushed pineapple packed in its own juice,
drained really well. (I put it in a strainer set over a large measuring cup. With the back of a tablespoon, push the pineapple against the strainer, stir and keep pushing to get out all the juice. Reserve the juice. You will use 2/3 cup and keep the rest for another use.

1 1/2 cups sugar
1 cup finely chopped pecans
3 small packages of raspberry jello
2 cups boiling water.
2/3 cup of the reserved pineapple juice

Dissolve jello in the boiling water in a medium bowl and set to cool.

Rinse and pick over the cranberries,discarding any that are soft or don't look very good.

Peel, seed,and quarter the orange Quarter and core
the apple DO NOT PEEL.

Cut celery stalks into 4ths.

In food grinder with the large holed disc, grind
cranberries,orange, apple and celery, ( I use the
grinder attachment on my kitchenaid mixer)
Add sugar,nuts, pineapple and the 2/3 cup of juice and mix well.

Add this mixture to the dissolved jello and again mix well.

Pour mixture into jello mold or molds. Chill in the fridge for several hours.

I always make this about a week ahead of serving day so the flavors can get to know one another.
Turn out onto a serving plate and enjoy.
MsgID: 0058170
Shared by: Repost by Kelly~WA
In reply to: ISO: Cranberry/Orange recipe
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Cranberry/Orange recipe
  Bonnie,Ohio
2 Recipe: Cranberry/Orange/Nuts Molded Salad
  Repost by Kelly~WA
3 Thank You: Thank you Kelly..Sounds yummy..
  Bonnie,Ohio
ADVERTISEMENT
Random Recipes
  • Coffee Ice (1988)
  • COFFEE ICE 1/4 cup plus 1 tablespoon sugar, divided use 2 tablespoons instant coffee crystals 1/2 cup boiling water 1 1/2 cups cold water FOR TOPPING: 1/2 cup heavy (whipping) cream 1/4 cup...
  • Zucchini Nut Muffins (NOT Publix)
  • ZUCCHINI NUT MUFFINS (NOT Publix) "This is a light fluffy muffin, wonderful with berry jam. (In response to Publix's Zucchini Nut Recipe request.)" 2 cups sugar 4 eggs, room temperature 1 cup canola oil 2 cups grated...
  • Honey-Kissed Pears (using canned pears, serves 2)
  • HONEY-KISSED PEARS 1 (16 oz.) can pear halves, in juice or syrup 1 cinnamon stick 1/2 teaspoon grated orange peel 1 Tablespoon raisins (or dried cranberries) 1 Tablespoon brandy (optional) 1/4 cup honey 1/2 teaspoon v...
  • The Worcester Burger (Lea & Perrins)
  • THE WORCESTER BURGER 2 pounds ground lean beef 1 cup soft bread crumbs 1/2 cup finely chopped onion 1/4 cup Lea & Perrins Worcestershire Sauce 1 egg, lightly beaten 1 1/2 teaspoons salt toasted bun and sliced tomato (...
  • Butternut Squash Casserole Topping - Use that SQUASH!
  • Try using Butternut squash to top casseroles! Quick how-to: Cut squash in half, and hunk it into easy to manage hunks. Cut off or peel the skin off. Cube squash into 1-2 inch peices. Toss into a microwave safe dish,...
  • Rachael Ray's Thai Chicken Pizza
  • RACHAEL RAY'S THAI CHICKEN PIZZA FOR THE CRUST: 1 pizza dough (If you use a 13.7-ounce tube of refrigerator pizza dough you'll get 1 rectangular pizza; if you prefer to stretch your own into a circle, use up...
ADVERTISEMENT
  • Tortellini Salad (using salsa, black beans and corn)
  • TORTELLINI SALAD 1 (9 oz) cheese filled tortellini 1 (15 oz) can black beans, rinsed and drained 1 (11 oz) can Mexicorn, drained 1/2 cup Old El Paso Salsa 1/4 cup Russian salad dressing 1/4 cup fresh chopped cilantro...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Cranberry/Orange/Nuts Molded Salad
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!