cranberry jello salad

Cranberry Jello Salad with tart cranberries, sweet jello, &amp; creamy topping create a dish that will make you want to hug your grandmother. 

Cranberry Jello Salad

cranberries (fresh, 16 ounces)

water

Cherry Jell-O (6 ounces)

sugar (granulated)

pineapple (drained)

walnuts (chopped

celery

package cream cheese (softened)

container marshmallow fluff

container

Bring cranberries and water to a boil and cook until cranberries are tender, about 5 minutes.  Stir in Jello-O and sugar until fully dissolved.  Allow to cool slightly.

Stir in pineapple, walnuts and celery.  Spread evenly in a 9x13 casserole dish.  Refrigerate until set, at least 2 hours or overnight.

In a large bowl, mix together the cream cheese, marshmallow fluff and whipped topping until smooth.  Spread evenly over cranberry mixture.

Refrigerate until ready to serve.

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CRANBERRY JELLO SALAD

This Cranberry Jello Salad is always on our holiday table. The combination of tart and sweet go perfectly together. This recipe is a must for every table.

raspberry jello

14 oz cans whole berry cranberry sauce

20 oz cans crushed pineappple ((NOT pineapple chunks))

walnuts (toasted and chopped)

In a large measuring cup, mix the 2 (6 oz) packages of raspberry Jell-O powder with 2 cups of boiling water using a whisk. Then add 2 cups of cold water and whisk until everything is dissolved.

In a large bowl, combine the 2 (14 oz) cans of whole berry cranberry sauce, 2 (20 oz) cans of crushed pineapple (juice included), and 1 cup of toasted chopped walnuts. Then pour in the jello and stir until well mixed in.

Pour the cranberry jello into either a large pan with raised edges or individual cups. Refrigerate overnight until it sets.

Cranberry Jello Salad is made with cherry Jello, whole cranberries, pecans, and crushed pineapple. It's a favorite congealed salad to serve as a holiday side dish!

boxes cherry gelatin (ad))

pecans (chopped)

(14 ounces whole cranberry sauce)

(20 ounces crushed pineapple, drained)

In a mixing bowl, stir both boxes of gelatin with 1 cup of boiling water until well blended.

Add 1 cup of ice cold water and mix well.

Chop 1 cup of pecans and add to mixture.

Pour in a can of whole cranberry sauce and crushed pineapple (drained).

Whisk together and transfer gelatin mixture to a 13 x 9 decorative dish or Jello mold if desired.

Cover and refrigerate for at least 2 hours, or until gelatin congeals.

This cranberry jello salad is made with raspberry jello, cranberry sauce, pineapple and orange for a festive treat that's a welcome addition to any holiday table.

raspberry gelatin (2 small boxes or 1 large)

can of crushed pineapple

orange

Cooking spray

Optional Garnishes:

heavy cream

granulated sugar

cranberries (mint sprigs and orange zest for garnish)

Spray a 6-cup gelatin mold or a 9-inch square pan with cooking spray. This recipe makes approximately 5 cups of gelatin, so you could also use a 4 cup mold and have some leftover to put in a separate container.

Place the raspberry gelatin in a large bowl. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and orange zest. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm, for a minimum of 6 hours or up to 3 days in advance.

To unmold the gelatin, submerge the bottom 2/3rd of the mold in very hot water for about 30 seconds. Place your serving platter on top of the open part of the mold and flip it over. If it doesn't immediately come out you can repeat the hot water dips until it comes out.

Place the gelatin mold back into the fridge until you're ready to serve it.

Right before serving, make the whipped cream if you're using it. Beat the cream with a mixer until stiff peaks form, about 3-4 minutes. Add the sugar and beat for another 30 seconds. Place the whipped cream on top of the gelatin and top with cranberries, mint sprigs and orange zest.

A little bit nostalgic, a little bit jiggly, a whole lot of flavor. 

Cranberry Apple Jello Salad

(20 oz) can crushed pineapple, undrained

(3 raspberry gelatin

(14 oz) can whole berry cranberry sauce

apple,

walnuts

Open pineapple and drain, reserving the juice. Pour juice into a 4-cup measuring container.

Add orange juice to pineapple juice, then add enough cold water to measure 3 cups. Pour liquid into a large saucepan.

Place over high heat, bring to a boil, then remove from heat immediately.

Whisk in gelatin until completely dissolved, 2 minutes.

Add cranberry sauce and stir; mixture should be starting to thicken.

Pour mixture into a large bowl and chill until slightly thickened, 15-30 minutes.

Stir in pineapple, apples, orange zest, and walnuts or pecans. Pour into serving bowl or mold and chill until completely firm, about 4 hours. Enjoy!

Cranberry Jello salad is the perfect dish to serve with turkey and more. You only need 3 ingredients to make this delicious jello salad.

boxes Raspberry Gelatin (3 oz. each)

Whole Berry Cranberry Sauce (14 oz.)

Spray a 9 inch square pan with a non-stick cooking spray.

Place the raspberry gelatin in a medium size bowl. Add in 1 cup of boil water and whisk constantly for 2 minutes until the gelatin is completely dissolved. Then stir in 1/2 cup of cold water.

Then stir in the crushed pineapple with the juice and the cranberry sauce.

Then pour the mixture into the 9 inch pan, cover it with plastic wrap and refrigerate it until it’s firm.

Refrigerate for a minimum of 6 hours or up to 3 days before.

Serve topped with fresh cranberries and reddi-whip if you prefer and enjoy!

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Top 6 cranberry jello salad recipes from across the web

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Top Tags

Cranberry Jello Salad

Cranberry Jello Salad

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The most viewed cranberry jello salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine