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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