Cranberry Margarita Molded Salad

Cranberry Margarita Molded Salad

Cranberry Margarita Molded Salad
  • Prep Time

    10 minutesplus chilling
  • Serving Size

    10 servings


  • 6-ounce package wild strawberry-flavored gelatin dessert mix1
  • Boiling water1 1/2 cups
  • Whole Berry Cranberry Sauce1
  • 8-ounce container frozen sliced sweetened strawberries1
  • 10-ounce can frozen margarita mix1
  • Tequila1/2 cup
  • Featured Product

    Whole Berry Cranberry Sauce


Spray 6-cup gelatin mold with nonstick cooking spray.* Combine gelatin dessert mix and boiling water in a large bowl, stirring until gelatin has dissolved. Place cranberry sauce in a small bowl and beat with a fork until smooth. Stir into gelatin mixture. Add remaining ingredients, mixing well. Pour into mold. Cover with plastic wrap and refrigerate for 4 hours or until serving time. When ready to serve, dip mold into warm water for 7 to 10 seconds or until gelatin loosens. Place serving plate on top of mold, invert and remove mold. Makes 10 servings. *Serving Variation: For individual servings, dip the rims of 10 margarita glasses in Cranberry Sugar 2 or 3 times or until rims are thickly coated with cranberry sugar. (No need to moisten rims first.). Prepare molded salad recipe as directed, and divide salad mixture into glasses. Store in refrigerator. Just before serving, garnish each glass with a lime twist. Cranberry Sugar: Place 1 cup sugar and 3 tablespoons fresh cranberries in a food processor. Process until smooth and evenly-colored. Spoon sugar into shallow dish.