Go Back
–+ servings
Spiced Peach Salad
This retro congealed salad blends bright orange gelatin with cinnamon and clove–spiked syrup and sweet canned peaches. Dishes like this became staples of American potlucks from the 1940s through the 1970s, when fruit-filled gelatin molds were admired for their jewel-like color, clean slices, and make-ahead convenience. Here, a quick stovetop syrup infuses the fruit base with warm holiday spices, then that aromatic liquid replaces the usual hot water to dissolve the gelatin. Once chilled, the peaches are suspended in a softly set orange gel that slices neatly for buffet service. It’s simple, inexpensive, and wonderfully flexible, serve it unmolded on lettuce as a “salad,” or cut into squares with a dollop of whipped topping for dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Chill Time 4 hours
Total Time 4 hours 23 minutes
Course Dessert
Cuisine Southern
Servings 8
Calories 105 kcal

Ingredients
  

  • 2 oz orange gelatin (regular, not sugar-free)
  • 2 cups sliced canned peaches (drained, from 1 large 29-oz can or two 15-oz cans)
  • 1 cup reserved peach juice (from the can)

Spiced Syrup:

  • 1 cup water (hot)
  • 1 tsp whole cloves
  • 1 stick cinnamon (about 3 in / 7–8 cm)
  • 2 tsp white vinegar
  • ⅓ cup granulated sugar

Instructions
 

Step 1: Prep the Peaches

  • Drain peaches; measure about 2 cups slices. Reserve 1 cup of the canned peach juice for later.

Step 2: Make the Spiced Syrup

  • In a small saucepan, combine water, whole cloves, cinnamon stick, vinegar, and sugar.

Step 3: Boil & Infuse

  • Bring to a boil; boil 4 minutes.

Step 4: Add Peach Juice

  • Stir in the reserved 1 cup peach juice. Boil 1 minute more.

Step 5: Strain

  • Strain out the spices to yield a clear, fragrant liquid.

Step 6: Dissolve the Gelatin

  • Place gelatin powder in a medium bowl. Pour the hot strained liquid over it and stir until fully dissolved (2 minutes).

Step 7: Thicken Slightly

  • Refrigerate 15–25 minutes, stirring occasionally, until the gelatin reaches the consistency of unbeaten egg whites.

Step 8: Fold in Fruit

  • Gently stir in the peach slices.

Step 9: Mold & Chill

  • Pour into a 4–5 cup mold or an 8×8-inch dish. Refrigerate 2–4 hours, until firm.

Step 10: Serve

  • Unmold onto a shallow plate (dip mold briefly in warm water first) or cut into squares. Serve plain or with lightly sweetened whipped cream.

Tips

  • Use peach or orange gelatin for stronger peach-citrus flavor.
  • Substitute pear slices for a milder spiced fruit variation.
  • Add mini marshmallows or whipped topping on top for a retro presentation.
  • Stir in chopped pecans or walnuts for texture.
  • For a lighter version, use no-sugar-added peaches and sugar-free gelatin.
  • Add ginger or allspice for deeper spice notes.
  • Mold the salad in a decorative gelatin mold for holidays.
  • Serve over a leaf of lettuce for a classic vintage plating.
  • Fold in cream cheese cubes for a creamy variation.
  • Make ahead the day before—this recipe sets best overnight.

Nutrition

Calories: 105kcalCarbohydrates: 24gProtein: 1gSodium: 65mgPotassium: 50mgFiber: 0.5gSugar: 22gVitamin A: 120IUVitamin C: 1.8mgCalcium: 5mgIron: 0.1mg
Keyword gelatin salad, holiday salad, peach jello, peach salad, potluck salad, retro dessert, spiced fruit, vintage recipe
Tried this recipe?Let us know how it was!