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.

Recipe by Southern Living February 2016

Gallery

Credit: Hector Sanchez; Styling: Karin Olsen

Recipe Summary

hands-on:
15 mins
total:
3 hrs 45 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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