I know that most people don't make these molded salad for the holidays anymore, but they were so popular in the 50's and 60's and probably much earlier. I believe the Victorians had molded salads.
When we were in London last Christmas we shopped at Liberty ( it's a block from Carnaby Street), they have a clearance room that's incredible. We bought several souvenirs there. We got a glass mold , an iron christmas tree stand and a Christmas ball ornament covered in buttons. We also have many Steamed Pudding Molds and a ceramic mold for salads. I make molded salads and steamed puddings, so I was interested in this recipe from my aunt.
I made some adaptations to the recipe based on things that may have changed since the 50's and 60's.
Here's my version of her salad:
1 pound of fresh cranberries, ( the original recipes says to grind them, at this point I would say that they can be pulsed in a food processor to reach the consistency of them being put through a "grinder".
1 1/2 C sugar ( pour over the cranberries in a bowl and let stand for an hour.
1 package of frozen strawberries
1 box of cherry jello
1 C boiling water
1 C chopped pecans
In a large bowl, dissolve the jello in the boiling water.
Add the frozen strawberries and the cranberry/sugar mixture.
Fold in the nuts.
Pour into a mold and refrigerate until set.
To release the salad, soak a kitchen towel in hot water. Wring out the towel and wrap around the mold that's been placed upside down onto a serving platter. Leave the towel for a minute. Release the salad by jiggling it over the platter, repeat with the hot towels if it doesn't release , refrigerate on the platter until ready to serve.
Enjoy!
Peace in the Kitchen!
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| These are my favorite Molds for Cranberries. The glass mold is the one we bought in London last Christmas. I'll be using both of these this week for Thanksgiving |
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