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Molded Cranberry Salad

Photo: Hector Sanchez; Styling: Karin Olsen

Hands-on time 15 mins
Total time 3 hrs, 45 mins

Makes 6 to 8 servings

We'll admit it: We wouldn't want to revisit many of the congealed salads we published in the sixties, but rediscovering this jewel of a recipe was like finding a timeless dress at a vintage store.


  • 1 (8-oz.) can crushed pineapple in syrup
  • Boiling water
  • 1 (3-oz.) package raspberry-flavored gelatin
  • 1 (14-oz.) can whole-berry cranberry sauce
  • 1 cup drained mandarin oranges
  • 1 teaspoon orange zest

How to Make It

  1. Drain syrup from pineapple into a 2-cup measuring cup. Add boiling water to equal 1 1/4 cups. Transfer to a large bowl. Dissolve gelatin in hot syrup mixture; chill 1 hour and 30 minutes or until partially set. Fold in cranberry sauce, oranges, zest, and crushed pineapple. Pour into 1 (4-cup) mold, and chill 2 hours or until set.