It’s quick to prepare, beautiful on the table, and guaranteed to spark conversation. Whether you’re hosting a big family dinner or bringing a dish to share, this recipe delivers flavor, color, and nostalgia in every spoonful.
This is another vintage recipe that I adapted from a Betty Crocker Cookbook entitled Lost Recipes, Beloved Vintage Recipes for Today's Kitchen. It is said to have been a popular recipe for the holidays in the early 1950's.
Jellied salad recipes were very popular at that time and remain popular to this day. This one incorporates three simple ingredients. Canned mandarin oranges, whole berry cranberry sauce and orange jelly powder.
I am a huge lover of vintage recipes, and I consider this to be a real winner. It had a beautiful flavor that went very well with the chicken casserole I served it with. It would be a great centerpiece on the sideboard for a holiday dinner. Especially if you unmolded it onto a nice bed of salad greens. Unfortunately, I did not have any on this day. Great for Thanksgiving or Christmas! An easy way to impress without a lot of stress!
INGREDIENTS NEEDED
TO MAKE
EASY CRANBERRY ORANGE MOLD
Only three simple ingredients. Nothing more, nothing less.
- 1 can (14 oz/397g) whole berry cranberry sauce
- 1 can (11 oz/312g) mandarin orange sections (Don't drain yet)
- 1 box/package four serving size orange jelly
In the U.K. cranberry sauce comes in small jars. Use the equivalent of what you need for the recipe.
When you do drain the orange sections, if they are in syrup, give them a good rinse and then pat them dry.
In the U.K. jelly dessert comes in solid blocks. Use one four serving size package of those.
I did garnish the mold with additional mandarin slices. Totally optional.
HOW TO MAKE
EASY CRANBERRY ORANGE MOLD
This is a very simple side salad to make for the holidays. You could serve this instead of or in addition to cranberry sauce or relish.
- Have ready a 4-cup jelly mold. Spray it with non-stick cooking spray. Set aside.
- Drain the mandarin oranges, draining the juices from them into a measuring cup. Add water to make it up to 1 1/4 cups (295ml).
- Pour the juice and water into a saucepan. Bring to the boil. Take off of the heat.
- Whisk in the jelly powder until it completely dissolves. Whisk in the cranberry sauce and allow it to melt. Whisk all together well.
- Fold in the drained mandarin oranges. Pour into the prepared mold.
- Refrigerate for at least four hours until firm.
- Unmold on a bed of lettuce to serve. (optional)
The easiest way to unmold a jelly mold is to use a warm water bath. This method involves dipping the mold in warm water for a few seconds to loosen the jelly and make it easier to remove. It's important to avoid submerging the entire mold to prevent melting too much of the jelly. After loosening the edges, you can gently pull the mold away from the plate to release the jelly.
My mold was a Tupperware mold with a removable center. I dipped the mold in the warm water bath for a few seconds then placed it large side down on a plate. I removed the center and the molded salad dropped right out.
SERVING SUGGESTIONS
This delicious jelly mold would make a pretty addition to any Holiday or Celebratory Meal. It goes especially well with Roasted Turkey or Chicken, but it would also go well with Roast Pork and Ham.
It is especially pretty unmolded onto a bed of lettuce leaves. You could also make individual molds and unmold them on individual side plates on a bed of lettuce.
I chose to garnish mine with some additional mandarin orange sections.
FREQUENTLY ASKED QUESTIONS
HOW FAR AHEAD CAN YOU MAKE THIS SALAD?
You can make this salad up to two days in advance of your needing it. It is a keeper. You will need to chill it for at least 4 hours before serving anyways.
MUST I USE ORANGE JELLY POWDER?
Not at all. Although the flavor of orange works very well with cranberries and the mandarin oranges in the salad. Lemon would also work and I think lime.
DO I NEED TO USE WHOLE BERRY CRANBERRY SAUCE?
I think you could probably also use jellied cranberry sauce, but the finished mold won't have the same texture.
HOW LONG WILL THIS KEEP?
It will keep up to four days. I would not keep it longer than due to the fresh nature of the mandarin oranges.
CAN I FREEZE THIS?
No. This does not freeze very well at all.
A FEW OTHER SALADS
YOU MIGHT ENJOY FOR THE HOLIDAYS
There is nothing like a delicious salad to complete your holiday meal table. Here are a few of my favorites!
PERFECTION SALAD - This simple and delicious jellied salad is the Cadillac of jellied salads. It is the bar from which I judge all others. A vintage recipe made from scratch, no boxes of flavored jelly needed. Just lemon juice, vinegar, gelatin, seasonings and a host of finely chopped vegetables for color and crunch! It is delicious!
WALDORF SALAD - This is not your regular Waldorf salad. It is a very pretty version made using whole apples, sliced and arranged on chilled plates with shaved celery, toasted walnuts, micro greens, arranged on a bed of lettuce leaves, with tangy and light blue cheese dressing. This would make the perfect first course for any celebratory meal. Its light and very pretty.
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Yield: 8 servings
Easy Cranberry Orange Mold
Prep time: 10 MinCook time: 4 HourTotal time: 4 H & 10 M
A vintage recipe for a jellied salad from the 1950's. Goes great with turkey or chicken dinners. All you need are three simple ingredients.
Ingredients
- 1 can (14 oz/397g) whole berry cranberry sauce
- 1 can (11 oz/312g) mandarin orange sections (Don't drain yet)
- 1 box/package four serving size orange jelly
To serve: (optional)
- lettuce leaves
Instructions
- Have ready a 4-cup jelly mold. Spray it with non-stick cooking spray. Set aside.
- Drain the mandarin oranges, draining the juices from them into a measuring cup. Add water to make it up to 1 1/4 cups (295ml).
- Pour the juice and water into a saucepan. Bring to the boil. Take off of the heat.
- Whisk in the jelly powder until it completely dissolves. Whisk in the cranberry sauce and allow it to melt. Whisk all together well.
- Fold in the drained mandarin oranges. Pour into the prepared mold.
- Refrigerate for at least four hours until firm.
- Unmold on a bed of lettuce to serve. (optional)
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Looking for a holiday side dish that’s as beautiful as it is delicious? These cranberry streusel sweet potatoes bring together the cozy sweetness of baked sweet potatoes with the tart sparkle of cranberries and a buttery, crunchy streusel topping. Perfect for Thanksgiving, Christmas, or any festive gathering, this recipe transforms a classic comfort food into a show-stopping dish that feels both nostalgic and fresh.
The combination of sweet, tart, and crunchy textures makes this side dish irresistible, while the vibrant cranberry topping adds a pop of color to your holiday table. Plus, it’s easy to prepare ahead, making it a stress-free addition to your menu. Whether you’re hosting family or bringing a dish to share, these cranberry streusel sweet potatoes are sure to become a new tradition.
As most of you know I have a real fondness for vintage recipes and vintage cookery books. I think there is great value in the old ways. Good. Solid. Simple ways of cooking things that have been pleasing people for generations.
I adapted this sweet potato recipe from one I found in a book I have entitled Betty Crocker's Lost Recipes. It is a compendium of tried-and-true recipes which have featured in the Betty Crocker cookbooks through the years. Slightly updates to use ingredients which are readily available today, as well as modern equipment which might not have been available when the recipes first appeared.
I thought it would be the perfect recipe to share for the holiday season, going well with Roast turkey, Roast Ham or even an unconventional roast pork or ham.
It uses many of the ingredients that we enjoy using during the holiday season. Sweet potatoes, pecans and dried cranberries and thankfully there is not a marshmallow in sight! I am afraid I am one of those people who are not overly fond of the marshmallow coated sweet potato dish that is on many people's tables during this time of year.
This is simple, not cloyingly sweet, and delicious with creamy roasted and mashed sweet potatoes topped with a crunchy, buttery nutty fruity topping that highlights them to their very best! I hope that you will want to give it a go!
WHAT YOU NEED
TO MAKE
CRANBERRY STREUSEL SWEET POTATOES
There is nothing extraordinary here.
- 1 pound/454g (3 medium) orange fleshed sweet potatoes, unpeeled
- 1 TBS butter
- 1/4 tsp salt
For the topping:
- 1 slice of bread made into coarse soft breadcrumbs
- 2 TBS butter, melted
- 1/4 cup (30g) pecans, coarsely chopped
- 1/4 cup (40g) dried cranberries
- 2 TBS butter, melted
My sweet potatoes were each about the size of my fist.
I used salted butter as that is all I keep in my home. If you want you can use unsalted butter, but you may need to add a touch more salt to the recipe.
I used a sourdough bread to make my breadcrumbs. You don't want to blitz them too far when you are making them and have the too fine. You want texture which will add additional crunch to the finished dish.
I did not toast my nuts prior to making the streusel topping as I knew that they would be toasted when baking on top of the casserole dish.
Dried cranberries are available in most grocery or health food stores.
HOW TO MAKE
CRANBERRY STREUSEL SWEET POTATOES
This is a very easy make. The type of side dish that you would want for a holiday meal. No fuss. No muss. Just deliciousness.
- Preheat the oven to 375*F/190*C/ gas mark 5.
- Scrub your sweet potatoes really well, prick with a fork. Place onto a small baking sheet and roast in the oven for 25 to 35 minutes until soft. Lower the oven temperature t 350*F/180*C/ gas mark 4. (Alternately, you can peel, cube, and boil these in lightly salted boiling water. Drain well, dry out in the saucepan over the residual heat of the burner and then mash.)
- Let cool until you can handle them and then squeeze them out of the skins into a bowl. Mash with a fork, stir in the butter and salt. (I really hope you take this route as the flavor of roasted sweet potatoes is unmatched!)
- Butter a (1/2-liter/1/2-quart) baking dish. Spoon the sweet potatoes into the dish and spread them out in an even layer. (I used real butter to butter the dish, but you can use non-stick cooking spray.)
- While the potatoes are baking you can make the streusel topping.
- Toss the breadcrumbs with the melted butter, pecans and cranberries until well combined.
- Sprinkle the finished topping over the sweet potatoes in the baking dish.
- Bake, uncovered, for half an hour until the crumbs are crisp and golden brown and everything is heated through. (Prepare to fall in love.)
WHEN TO SERVE
CRANBERRY STREUSEL SWEET POTATOES
This is a recipe that is absolutely perfect for the Festive season! Of course, this will make a fabulous side dish any time of the year, but it seems to be just perfect for the holidays, and in particular Thanksgiving, when sweet potatoes, cranberries and pecans figure in a very big way!
WHY YOU WILL ENJOY
CRANBERRY STREUSEL SWEET POTATOES
- It uses simple ingredients that are easily available.
- It goes together quickly and easily.
- It is not cloyingly sweet like many sweet potato recipes for the holidays are.
- There are no marshmallows.
- It is light, not heavy, with fresh delicious flavors
- The streusel topping adds a lovely crunch and sweet/savory twist.
FREQUENTLY ASKED QUESTIONS
DO I HAVE TO ROAST THE SWEET POTATOES?
You can peel and boil them before mashing if you wish, but I think roasting them really brings out their natural sweetness in a delicious way.
CAN THIS BE MADE AHEAD OF TIME?
You can make these delicious potatoes up to a day ahead. Just follow the directions up to the point where you would put them into the oven. Cover and chill in the refrigerator for up to 24 hours. Bake as per the recipe, uncovered, for 45 to 60 minutes until golden brown and heated through.
CAN THIS RECIPE BE DOUBLED?
Yes, it can very easily be doubled. Simply double all of the ingredients. Spread in a 1 liter/QT casserole dish and scatter the topping overall. It may take a bit longer to heat through. Not more than 10 minutes I would think.
HOW CAN I STORE THE LEFTOVERS?
Slip the leftover into a covered refrigerator container. Store in the refrigerator and then reheat gently in the microwave until heated through.
HOW LONG WILL THIS KEEP?
Leftovers will keep very well, refrigerated, for up to three days.
A FEW OTHER
FABULOUS SIDE DISHES FOR THE HOLIDAYS
Here are a few more side dishes for your holiday meals that you might also enjoy!
GREEN BEAN STUFFING CASSEROLE - This tasty casserole is made up of two favorite Thanksgiving side dishes in one! Green beans in a creamy mushroom gravy combined with stuffing and then topped with crispy French-fried onions. Quick, easy and delicious!
ROOT VEGETABLE GRATIN - This is a fabulous side dish that is as pretty as a rainbow. A trinity of tasty root vegetables, layered n a shallow baking dish and baked until tender in a rich and delicious infused cream. I used sweet potatoes, beetroot and parsnips for a tasty dish that was almost too pretty to eat. Simple to make and delicious!
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That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 servings
Cranberry Streusel Sweet Potatoes
Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M
Sweet potatoes with a lovely twist. A beautiful crispy buttery breadcrumb, toasted pecan and sweet cranberry topping. This is delicious.
Ingredients
- 1 pound/454g (3 medium) orange fleshed sweet potatoes, unpeeled
- 1 TBS butter
- 1/4 tsp salt
For the topping:
- 1 slice of bread made into coarse soft breadcrumbs
- 2 TBS butter, melted
- 1/4 cup (30g) pecans, coarsely chopped
- 1/4 cup (40g) dried cranberries
- 2 TBS butter, melted
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5.
- Scrub your sweet potatoes really well, prick with a fork. Place onto a small baking sheet and roast in the oven for 25 to 35 minutes until soft. Lower the oven temperature t 350*F/180*C/ gas mark 4.
- Let cool until you can handle them and then squeeze them out of the skins into a bowl. Mash with a fork, stir in the butter and salt.
- Butter a (1/2-liter/1/2-quart) baking dish. Spoon the sweet potatoes into the dish and spread them out in an even layer.
- While the potatoes are baking you can make the streusel topping.
- Toss the bread crumbs with the melted butter, pecans and cranberries until well combined.
- Sprinkle the finished topping over the sweet potatoes in the baking dish.
- Bake, uncovered, for half an hour until the crumbs are crisp and golden brown and everything is heated through.
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This is a recipe which I saw on Pinterest and is attributed to Give a Blond a Kitchen. They looked delicious and I saved the recipe to make for this year's holidays.
They were very easy to make. The cookie dough is shaped into flat logs, baked and then cut into diagonals when done. They are very similar to my Raspberry Split Seconds recipe in this respect. This is a wonderful to make a lot of cookies in a short period of time.
The dough is very sugary which causes them to come out of the oven very crisp. This is why you need to cut them while they are still warm. They may look like they aren't done when you take them out, but trust me when I tell you that this is the correct bake time. Don't bake them any longer or they will be too hard.
They are similar in shape and size to the Swedish Spice Crisps that I made last year, which were phenomenal. You also need to check those out as they are amazing cookies as well.
In any case, these turned out beautifully. Crisp and sweet with a lovely almond flavor! Prepare to fall in love! These could very well be a new favorite for the holidays!
WHAT YOU NEED
TO MAKE
SCANDINAVIAN ALMOND COOKIES
Simple, ordinary baking cupboard ingredients. There is nothing fancy in these simple, but delicious cookies.
- 1 3/4 cup (218g) plain, all-purpose flour, unsifted
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) butter, at room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1/2 tsp almond extract
- 2 TBS milk
- 1/2 cup (42g) sliced almonds
To glaze:
- 1 cup (130g) icing sugar, sifted
- 1/4 tsp almond extract
- 1-2 TBS milk to give you the right consistency
If all you have is self-rising flour, then leave out the baking powder and the salt. I cannot guarantee they will work. I do recommend using PLAIN flour for these.
I used salted butter and did not find the dough to be too salty at all.
I used Kirkland organic granulated sugar. If you are in the U.K, use caster sugar as the granulated sugar there is far too coarse.
I used pure almond extract (Watkins) and whole milk.
Icing sugar is also known as confectioner's or powdered sugar.
HOW TO MAKE
SCANDINAVIAN ALMOND COOKIES
These really are very simple to make. I love the ease with which they go together.
- Preheat the oven to 325*F/160*C/gas mark 3. Line two large baking sheets with baking paper. (I actually shaped the dough off the cookie sheets on the parchment paper and then transferred the loaded baking paper to the baking sheets.)
- Cream the butter and sugar together until light and fluffy using an electric mixer. (about 2 minutes)
- Beat in the egg and the almond extract. (Make sure they are well incorporated.)
- Whisk the flour, salt and baking powder together. Beat this into the creamed mixture until everything is thoroughly combined, scraping down the sides of the bowl occasionally. (It may look sandy/granular, but will come together when you shape it into the balls.)
- Shape into 4 equally sized balls.
- Working with one at a time, shape each ball into a long that is roughly 12 inches long and 1 inch thick. Place each log 4 inches apart on the lined baking sheets. (This is easily done. Shape into a shorter log and then roll out to the longer logs on the paper using the palms of your hand.)
- Using a rolling pin roll out until you have a flat rectangle, 12 inches by 3 inches in size. (I used a rolling pin for this. DO make sure they are well spaced apart as the dough will spread when baking.)
- Brush the tops with the milk and sprinkle the almonds evenly over top. (I used whole milk and un-toasted flaked almonds.)
- Bake in the preheated oven, one baking sheet at a time until golden brown on the edges. (You don't want to be adding cold dough to hot baking sheets so if you only have one baking sheet, let it cool down completely in between bakes.)
- Remove from the oven and cut diagonally into 1-inch strips while still warm. (I use a pizza cutter.)
- Repeat with the other baking sheet.
- To glaze whisk the glaze ingredients together until you have a smooth drizzle icing, only adding enough milk to give you the desired consistency. (Just add enough milk to give you a drizzle. If you have added too much milk, you may need to add more icing sugar to give you the correct consistency.)
- Drizzle this icing over the cookies decoratively and leave to set before serving.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe completely prior to beginning to help familiarize yourself with any ingredients or equipment needed.
- Assemble all of your ingredients before you start. This helps to prevent you from leaving anything out.
- Make sure all of your ingredients are at room temperature. This will give you the best results.
- Shape and roll your dough out on parchment paper, this will help you to be able to roll it out more easily and transfers easily to the baking sheet once rolled.
- For real success I always recommend weighing your ingredients. Whilst cup measurements can vary in size, a gram is always a gram. I use a set of kitchen scales for this, which are available on Amazon and at cooking supply stores.
- Cut your cookies/bars while they are still warm. There is a possibility of them shattering if you wait until they are cold.
FREQUENTLY ASKED QUESTIONS
CAN THE DOUGH FOR THESE BE MADE AHEAD OF TIME?
Absolutely. Make the dough, shape into logs, wrap and refrigerate. Bring to room temperature and proceed as per the recipe when you want to bake them. The dough will keep for up to 48 hours without baking.
CAN I FREEZE THE DOUGH?
Yes, you can. Shape into logs. Wrap tightly in cling film and then in foil. Freeze. The dough will keep frozen for up to three months. Thaw completely before proceeding as per the recipe instructions.
CAN I FREEZE THE BAKED COOKIES?
Yes, you can. Place into an airtight container with wax paper or parchment paper between the layers. They will keep baked and frozen for up to 3 months. Bring to room temperature to serve.
DO I HAVE TO BAKE THIS COOKIE DOUGH AS BARS?
Not at all. You can bake it as individual cookies. You can simply roll the dough into balls and place well-spaced apart on the cookie sheets. Flatten slightly, brush with milk and sprinkle a few almonds on the top of each. Bake at 350*F/180*C/gas mark 4 for 12 minutes.
CAN I USE GLUTEN FREE OR ALMOND FLOUR?
I can't say for sure never having done that. I think a one for one gluten free flour substitute might work but I don't know for sure. I do not think almond flour would work at all.
A FEW OTHER
FESTIVE COOKIES TO BAKE
Here are a few other cookies that we like to bake for the festive season, cookie trays, gifts, etc. I hope you will also enjoy them!
RASPBERRY THUMBPRINTS - It wouldn't be Christmas without a few of these on the cookie tray. They have a short buttery texture which is perfectly set off by the dollop of raspberry jam in the middle. I like to give them a sweet drizzle glaze to dress them up.
WHIPPED SHORTBREADS - These always turn out perfectly with no faffing about or trouble. Easy peasy lemon squeezy as they say. Simply beat everything together, drop on the pan, decorate with a bit of cherry or some sprinkles and bake. These are the easiest and tastiest shortbread cookies you could ever make.
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Yield: Makes about 40 cookies
Scandinavian Almond Bars
Prep time: 10 MinCook time: 12 MinTotal time: 22 Min
Crisp and buttery with a lovely almond flavor. Perfect for gift giving or just enjoying with a hot drink.
Ingredients
- 1 3/4 cup (218g) plain, all-purpose flour, unsifted
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) butter, at room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1/2 tsp almond extract
- 2 TBS milk
- 1/2 cup (42g) sliced almonds
To glaze:
- 1 cup (130g) icing sugar, sifted
- 1/4 tsp almond extract
- 1-2 TBS milk to give you the right consistency
Instructions
- Preheat the oven to 325*F/160*C/gas mark 3. Line two large baking sheets with baking paper.
- Cream the butter and sugar together until light and fluffy using an electric mixer. (about 2 minutes)
- Beat in the egg and the almond extract.
- Whisk the flour, salt and baking powder together. Beat this into the creamed mixture until everything is thoroughly combined, scraping down the sides of the bowl occasionally.
- Shape into 4 equally sized balls.
- Working with one at a time, shape each ball into a long that is roughly 12 inches long and 1 inch thick. Place each log 4 inches apart on the lined baking sheets.
- Using a rolling pin roll out until you have a flat rectangle, 12 inches by 3 inches in size.
- Brush the tops with the milk and sprinkle the almonds evenly over top.
- Bake in the preheated oven, one baking sheet at a time until golden brown on the edges.
- Remove from the oven and cut diagonally into 1 inch strips while still warm.
- Repeat with the other baking sheet.
- To glaze whisk the glaze ingredients together until you have a smooth drizzle icing, only adding enough milk to give you the desired consistency.
- Drizzle this icing over the cookies decoratively and leave to set before serving.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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