Step 1

Coat the inside of a large Bundt pan or mold with nonstick spray.

Step 2

Juice the zested oranges into a 2-cup measure, then top up with water so you have exactly 2 cups of liquid.

Step 3

Add the cranberries, pineapple and the 2 cups of orange water to a pot and bring to a boil.

Step 4

Remove from the heat and stir in 2 cups of ice. Add the gelatin and orange zest, then stir to combine, making sure to dissolve the gelatin.

Step 5

Pour into the mold and refrigerate for at least 4 hours or up to overnight.

Step 6

To remove the salad from the mold, dunk for 3 to 5 seconds in a warm bowl of water before inverting onto a platter. Garnish with the whipped cream, fresh cranberries and rosemary sprigs.