Cranberry Jello Salad

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

This Easy Cranberry Salad Recipe combines simmered fresh cranberries, cherry jello, mandarin oranges, pineapple, and buttery sweet pecans or walnuts for a festive side dish or dessert for your Thanksgiving dinner. 

5 from 22 votes

Print Pin Rate

Course: side dish/dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 12

Calories: 109kcal

Author: Beth Pierce

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

Calories: 109kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 190mg | Fiber: 3g | Sugar: 12g | Vitamin A: 138IU | Vitamin C: 58mg | Calcium: 33mg | Iron: 0.5mg

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This post was originally published on November 1, 2017, and was republished on October 11, 2018, with new relevant information.