This Cranberry Jello Salad combines simmered fresh cranberries, mandarin oranges, pineapple, and buttery sweet pecans or walnuts into a festive gelatin salad. This gorgeous salad can be prepared up to 2 days in advance, making it perfect for your Thanksgiving feast. Serve it as a side dish or a dessert with fresh whipped cream and a sprinkle of finely chopped nuts. With the perfect balance of sweet and tart, this will quickly become one of your favorite Thanksgiving and Christmas dinner side dishes.
So Thanksgiving is just around the corner, and with it comes all things cranberry. I remember when I was a kid, Mom would open that can of jellied cranberry sauce and flop it on a plate. Needless to say, hardly anyone would partake of that gorgeous beauty. Well, cranberry jello molds have come a long, long way since then, with exceptional taste and texture.
How are cranberries grown?
Have you ever wondered how and where cranberries are grown? Fifty percent of the United States cranberry crop is grown in Massachusetts. The growing season is from April to November. They grow on low-lying vines that grow in beds full of sand, gravel, peat, and clay. These beds are commonly referred to as bogs or marshes. Needless to say, I am glad that we have cranberries. They provide a unique flavor in so many recipes, including baked goods and salads.
Are you entertaining this holiday season? If so, yeah, for you! I absolutely love entertaining! I love everything about it, from the planning, invitations, cooking, and food styling to the final stage of hosting. This salad will make an awesome addition to your holiday table. It is so pretty and festive.
How to make Raspberry Cranberry Jello Salad
First, in a large saucepan over medium heat, bring the water and cranberries to a boil. Then reduce to a simmer and cook until most of the cranberries have popped. Add the jello to the cranberry mixture and stir until it is dissolved. Remove the pan from the heat and stir in the ice cubes until dissolved.
Then stir in the oranges, pineapple, and pecans, reserving about 1/4 cup of pecans for the top after the jello starts to set. Pour the jello mixture into a lightly greased 9×13-inch dish. Cover and refrigerate for about an hour. Sprinkle with the reserved chopped pecans. Cover again and refrigerate overnight or until set.
Helpful recipe tips
- Cherry, strawberry, and raspberry gelatin work well with this recipe.
- It is best to make this salad at least 1 day in advance to ensure that it is set before serving time.
- Grease the bottom of the casserole dish or a gelatin mold with a thin layer of shortening or butter. It will help assist in slicing, removing, and serving the cranberry Jell-O salad. Read more about getting the gelation mold on the serving platter.
- Drain the crushed pineapple, segment the mandarin oranges, and cut those in half.
- Use canned pineapple, as fresh pineapple contains enzymes that will prevent the jello mold from setting up.
- Both chopped pecan and chopped walnuts work great with this recipe.
- For a change of pace, add peeled diced apple or fresh orange zest.
- Serve with fresh whipped cream and nuts, or layer with a cream cheese topping.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- I do not recommend freezing jello as the consistency will change.
Other cranberry recipes to try!
Cranberry Jello Salad Recipe
Ingredients
- 3 ½ cup water
- 12 ounces fresh cranberries
- 3 3-ounce boxes raspberry or cherry jello
- 2 cups ice
- 3 mandarin oranges peeled segmented, and segments cut in half
- 1 20-ounce crushed pineapple, drained
- ¾ cup pecans toasted and chopped
Instructions
- In a large saucepan over medium heat, bring the water and cranberries to a boil. Then reduce to a simmer and cook until most of the cranberries have popped.
- Add the jello and stir until it is dissolved. Remove the pan from the heat and stir in the ice cubes until dissolved.
- Stir in the oranges, pineapple, and pecans, reserving about 1/4 cup of pecans for the top after the jello starts to set.
- Grease or coat a 9×13-inch dish with cooking spray. Pour the jello mixture into the prepared dish. Cover and refrigerate for about an hour. Sprinkle with the reserved chopped pecans.
- Cover again and refrigerate overnight or until set.
Notes
- Both cherry and raspberry jello work well with this recipe.
- It is best to make this salad at least 1 day in advance to ensure that it is set before serving time.
- Grease the bottom of the casserole dish with a thin layer of shortening or butter. It will help assist in slicing, removing, and serving the mold.
- Drain the crushed pineapple, segment the mandarin oranges, and cut those in half.
- Use canned pineapple, as fresh pineapple contains enzymes that will prevent the jello mold from setting up.
- Both chopped pecan and chopped walnuts work great with this recipe.
- For a change of pace, add peeled diced apple or fresh orange zest.
- Serve with fresh whipped cream and nuts, or layer with a cream cheese topping.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- I do not recommend freezing jello as the consistency will change.
Nutrition
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This post was originally published on November 1, 2017, and was republished on October 11, 2018, with new relevant information.
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Tayler
I made this salad over the weekend and it was incredible! Can’t wait to make it again for Thanksgiving!
Beth Pierce
Thanks, Tayler! So happy that you like it! Happy Thanksgiving!
Erik
Really enjoyed all the fruits in this. Such a classic holiday dish!
Charles
Your Cranberry Jello Salad looks like one of those can’t miss dishes! lots to love here on Thanksgiving! Thanks for sharing!
kushigalu
Best treat to try this holiday., It was wonderful. Thanks for sharing.
Nikki Thomsen
How much jello? Is it 3- 3oz packages?
Beth Pierce
Yes it is 3 (3 ounces) packages for a total of 9 ounces
Erin | Dinners, Dishes and Dessert
Thanks for the great recipe! It was a winner!
Juliane
Perfect for our gathering this weekend!! My grandma would surely love this!
Sandra
This is definitely going to be on my dinner table for Thanksgiving! Love that I can make it in advanced too!
Amanda
What a delicious looking Thanksgiving side. I will definitely be making it this year!
Layne
My boys love this and eat it year round… can’t wait to try this recipe for them.
Carrian
This looks totally gorgeous and delicious! I love a good jello salad!
Beth Pierce
Me too! Always delicious! Thanks so much!
Kristen Doyle
My grandma used to make this at all our holiday gatherings and I’ve been searching for a recipe like this. Thanks so much!
Beth Pierce
The pleasure is all mine! I hope you enjoy it!
Christin@SpicySouthernKitchen
Such a delicous holiday recipe!
Beth Pierce
Thanks so much!!!
diane
Love all the chunks of fresh fruit! The flavors are excellent!
Erin
Always a hit around the holidays, disappears in no time!
Beth Pierce
Yes indeed! Happy Thanksgiving Erin!
Christy Denney
What a perfect side for Thanksgiving!
Beth Pierce
Thanks so much Christy!!