Food and Recipes Recipes Molded Cranberry Salad Be the first to rate & review! 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 retro recipe was like finding a timeless dress at a vintage store. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on February 3, 2022 Print Rate It Share Share Tweet Pin Email Photo: Hector M Sanchez Hands On Time: 15 mins Total Time: 3 hrs 45 mins Yield: 6 to 8 servings Ingredients 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 Directions 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. Rate it Print