Cranberry Jello Salad

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Cranberry Jello Salad is a holiday favorite molded jello dessert, with raspberry jello, cranberry sauce, pineapple, and orange zest. 

Fresh Cranberry Jello Salad is extremely easy to prepare and you can even make your own Cranberry Sauce for this recipe. Check out my Dessert Recipes if you are looking for more easy, delicious holiday party recipes like creamy retro desserts with whipped cream.

Cranberry Jello Salad

CRANBERRY JELLO SALAD

This Christmas or Thanksgiving dinner, spruce up your holiday table with a festive and beautiful dessert. Cranberry Jello Salad is as impressive to eat as it is to look at, and is an incredibly easy recipe to follow. Even though gelatin salad isn’t a traditional dessert in a lot of houses, Cranberry Jello Salad may just end up being one of your family favorites.

The best thing about this recipe is that if you feel like spending the additional time to make this more homemade, you can make the cranberry sauce. Making fresh Cranberry Jello Salad with your own homemade Cranberry Sauce will take this recipe up a notch. 

You can also change up the flavors and add ins based off of the general flavors of what you’re serving it with. Feel free to experiment with it to come up with your family’s perfect recipe that will become a tradition for years to come. If you add a few more spices to the mix you can even use this as a sauce in place of cranberry sauce.

HOW TO MAKE CRANBERRY JELLO SALAD

  • Use a silicone bundt pan or spray a metal one with vegetable oil spray.
  • Microwave one cup of water until it boils, about 90 seconds.
  • Add your raspberry jello to a large bowl and add the boiling water to it, whisking well until jello is fully dissolved.
  • Add in the rest of the water (1/2 cup), crushed pineapple (with juice), cranberry sauce and orange juice and zest (if your orange juice doesn’t make 1/2 cup add water to reach 1/2 cup) and whisk well to combine.
  • Add to your bundt pan, cover and refrigerate for 4 hours or until it has become firm.
  • To remove from the mold, dip the mold in hot water for about 10 seconds then put a plate upside down over the mold and flip carefully.

MORE HOLIDAY DESSERT SALAD RECIPES

Cranberry Jello Salad

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VARIATIONS ON CRANBERRY JELLO SALAD

  • Add ins: You can stir in all sorts of fresh fruit to experiment with the overall flavor, or add some chopped nuts like  pecans, walnuts, or cashews to give the salad an extra crunch. Other fun ideas to try out are Cranberry Jello Salad with apples, Cranberry Jello Salad with celery, or even Cranberry Jello Salad with mandarin oranges.
  • Flavor: Feel free to experiment with the flavor of the Jello, or even layer two kinds of Jello together. Try Raspberry-Cranberry Jello Salad or Strawberry-Cranberry Jello Salad to start. Strawberry and raspberry compliment the cranberry flavor extremely well due to their natural sweetness.
  • Toppings: Serve your Cranberry Jello Salad with a dollop of Homemade Whipped Cream or Cool Whip that just take minutes to make.

FAQ FOR CRANBERRY JELLO SALAD

  • What does fresh pineapple do to jello? Pineapple has a chemical called bromelain in it that keeps Jello from setting.
  • Why can you use canned pineapple in a jello salad but not fresh pineapple? While gelatin will never set correctly if you use fresh pineapple, the heat from canning pineapple will deactivate the enzymes in bromelian. You can use canned pineapple in jello dishes.
  • Do you spray jello molds? Yes, you should spray your jello mold with vegetable oil cooking spray to stop it from sticking.
  • How do you get jello out of a mold without breaking it? Put a plate or cake stand over the open part of the mold, turn it plate side down and run the bottom under hot water until the Jello releases and lands on the plate.

EASY HOLIDAY BREAKFASTS TO TRY:

HOW LONG IS CRANBERRY JELLO SALAD GOOD IN THE FRIDGE?

  • Serve: This dessert is best served chilled, both because it tastes better and also because it stays together better this way. Don’t leave the salad out for longer than about 2 hours.
  • Store: You can keep your Cranberry Jello Salad in the fridge for up to a week before it will get saturated with moisture and fall apart.
  • Freeze: Do not. This dessert is best eaten fresh or out of the fridge, but Jello looses its texture and gets really nasty if frozen.

Cranberry Jello Mold with Pineapple and Orange

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Cranberry Jello Salad

  • Yield: 12 Servings
  • Prep Time: 12 minutes
  • Total Time: 6 hours 12 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

Cranberry Jello Salad is a holiday favorite molded jello dessert, with raspberry jello, cranberry sauce and pineapple.

Ingredients

  • 6 ounces raspberry jello
  • 1 cup water
  • 14 ounces whole cranberry sauce
  • 20  ounces crushed pineapple , (do not drain)
  • 1 orange , juiced and zested

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Use a silicone bundt pan or spray a metal one with vegetable oil spray.

  2. Microwave one cup of water until it boils, about 90 seconds.

  3. Add your raspberry jello to a large bowl and add the boiling water to it, whisking well until jello is fully dissolved.

  4. Add in the rest of the water (1/2 cup), crushed pineapple (with juice), cranberry sauce and orange juice and zest (if your orange juice doesn't make 1/2 cup add water to reach 1/2 cup) and whisk well to combine.

  5. Add to your bundt pan, cover and refrigerate for 4 hours or until it has become firm.

  6. To remove from the mold, dip the mold in hot water for about 10 seconds then put a plate upside down over the mold and flip carefully.

Nutrition Information

Yield: 12 Servings, Amount per serving: 91 calories, Calories: 91g, Carbohydrates: 23g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 11mg, Potassium: 108mg, Fiber: 2g, Sugar: 21g, Vitamin A: 67g, Vitamin C: 15g, Calcium: 17g, Iron: 1g

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Keyword: Cranberry Jello Salad
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About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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