Cranberry Gelatin Salad


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This colorful salad simply sparkles on a buffet table!


1 package (3 ounces) cherry gelatin
1 cup boiling water
1/4 cup cold water
1/4 cup red wine
1 can (11 ounces) mandarin oranges, drained
1 can (16 ounces) whole-berry cranberry sauce
1 can (16 or 20 ounces) crushed pineapple, drained
1/2 cup coarsely chopped walnuts


At least 6 hours before serving, dissolve the gelatin in the boiling water. Add the rest of the ingredients. Pour into a 1-½-quart mold and chill until set. To serve, unmold onto a serving platter.

Cooking & Recipes


6 to 8 servings

Preparation Method


Kathy Lengol Good Shepherd Lutheran Church, Rutland, Vermont

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