Cranberry-Pineapple Salad Mold

A shimmering cranberry and pineapple gelatin mold that’s as much about the presentation as the flavor. Fresh cranberries, pineapple chunks, and minced celery suspended in a jewel-toned cherry and lime gelatin, set in a bundt pan and unmolded onto a platter.

Three types of gelatin work together here. Unflavored gelatin provides the structure, while cherry and lemon-lime flavored gelatin bring color and sweetness. The combination sets firm enough to hold the fruit and celery without turning rubbery.

Timing is everything with the gelatin. Let it chill until it mounds slightly when dropped from a spoon before folding in the fruit. Too liquid and the cranberries sink to the bottom. Too firm and you can’t fold evenly.

Kitchen Tips

• Coarsely chop the cranberries rather than leaving them whole. Whole cranberries can be very tart, and chopping exposes more surface area to the sweetened gelatin.
• Drain the canned pineapple completely. Excess liquid will prevent the gelatin from setting properly.
• Chill for a full 3 hours minimum, though overnight is better for a clean unmold.
• To unmold, briefly dip the pan in warm water, place the platter on top, and flip. A quick shake should release it. Don’t use hot water or you’ll melt the outer layer.

Variations

• Add chopped walnuts or pecans for crunch.
• Replace pineapple chunks with mandarin orange segments for a different citrus note.
• Use sugar-free flavored gelatin for a lighter version.