Cranberry Jello Salad
This cranberry Jello salad is glossy, fruit-studded, and softly set: it jiggles when the dish moves but holds a scoop on a serving spoon. Raspberry gelatin, whole-berry cranberry sauce, crushed pineapple, and orange give it a sweet-tart flavor and visible fruit throughout.
Chill it in a shallow clear glass dish rather than a mold, and plan on an overnight set. Just before serving, mound whipped cream in the center and finish with fresh cranberries, mint, and orange zest.
Ingredients for Cranberry Jello Salad
- 2 (3-ounce) boxes raspberry gelatin dessert mix (170g total)
- 2 cups boiling water
- 1 cup cold water
- 1 (14-ounce) can whole-berry cranberry sauce
- 1 (20-ounce) can crushed pineapple in juice, undrained
- 1/4 cup fresh orange juice
- 1 teaspoon finely grated orange zest, plus a little more for garnish
- 1 1/2 cups whipped cream or whipped topping
- 3 to 5 fresh cranberries, for garnish
- 1 small fresh mint sprig, for garnish
Use canned pineapple, not fresh: enzymes in fresh pineapple can prevent gelatin from setting. This recipe includes the canned pineapple juice in its liquid balance, so do not drain it or add extra liquid.
How to Make Cranberry Jello Salad
- Prepare the dish and garnish: Set out a shallow, round, clear glass serving dish that holds 2 1/2 to 3 quarts. Zest the orange and reserve a pinch of zest for garnish. Rinse and thoroughly dry the fresh cranberries and mint.
- Dissolve the gelatin: Put the raspberry gelatin mix in a large heat-safe bowl. Pour in the boiling water and whisk until no grains remain, about 2 minutes. Check the bottom of the bowl for gritty residue before adding the cold ingredients.
- Add the fruit: Whisk in the cold water and orange juice. Stir in the whole-berry cranberry sauce, breaking it into small pieces. Stir in the undrained pineapple and 1 teaspoon orange zest. The mixture should be evenly red, with fruit visible throughout.
- Chill until set: Pour the mixture into the dish and gently level the surface. Let stand for about 10 minutes, then cover and refrigerate at 40°F (5°C) or below for at least 6 hours, preferably overnight.
- Garnish and serve: Once the center is fully set, mound the whipped cream in the center. Add the fresh cranberries, mint sprig, and reserved orange zest. Serve cold with a large spoon directly from the dish.
How to Tell When It’s Set
Start checking after 6 hours. When you gently nudge the dish, the salad should jiggle as one mass, with the center set as firmly as the edges. A spoon should lift a soft, defined scoop rather than runny liquid. A deeper bowl may need more chilling time than the shallow dish used here.
Cranberry Jello Salad Variations
- Cherry gelatin: Replace the raspberry gelatin with two 3-ounce boxes of cherry gelatin. Keep the other ingredients and chilling time the same.
- Smoother cranberry texture: Use a 14-ounce can of jellied cranberry sauce instead of whole-berry sauce. The salad will have fewer visible berry pieces.
- Optional crunch: Offer 1/2 cup toasted, cooled chopped pecans or walnuts alongside individual servings rather than scattering them over the dish.
Serving Cranberry Jello Salad
Serve it chilled as a holiday side dish or dessert-style fruit salad. For a savory cranberry starter before the meal, try this Cranberry Cream Cheese Dip with Orange and Scallions.
Make-Ahead and Storage
Prepare the gelatin base up to one day ahead and keep it covered in the refrigerator. Add the whipped cream and fresh garnish shortly before serving so the topping stays neat.
Cover leftovers and refrigerate for up to 3 days. Store any extra whipped cream separately if possible; cream left on the salad may soften. Do not freeze the finished salad, which can become watery or clumpy after thawing.
Nutrition
Approximate nutrition per serving, based on 11 side-dish servings with the whipped-cream garnish: 180 calories, 2g protein, 5g fat, and 32g carbohydrates. Per 100g: approximately 95 calories, 1g protein, 3g fat, and 17g carbohydrates. Values vary with the gelatin mix and whipped cream or topping used.
Equipment
- 2 1/2- to 3-quart shallow glass serving dish
- Large heat-safe bowl
- Whisk
- Citrus zester
- Large spoon
Ingredients
For the Jello Salad
- 2 (3-ounce) boxes raspberry gelatin dessert mix (170 g total)
- 2 cups boiling water
- 1 cup cold water
- 1 (14-ounce) can whole-berry cranberry sauce
- 1 (20-ounce) can crushed pineapple in juice, undrained
- 1/4 cup fresh orange juice
- 1 teaspoon finely grated orange zest
For Garnish
- 1 1/2 cups whipped cream or whipped topping
- 3 to 5 fresh cranberries
- 1 small fresh mint sprig
- Orange zest, for garnish
Instructions
- Set out a shallow, round, clear glass serving dish that holds 2 1/2 to 3 quarts.
- Finely grate the orange zest, reserving a pinch for garnish. Rinse and thoroughly dry the cranberries and mint.
- Place the raspberry gelatin mix in a large heat-safe bowl. Pour in the boiling water and whisk for about 2 minutes, until completely dissolved and no grains remain.
- Whisk in the cold water and orange juice.
- Stir in the whole-berry cranberry sauce, breaking it into small pieces, then stir in the undrained crushed pineapple and 1 teaspoon orange zest.
- Pour the mixture into the serving dish and gently level the surface. Let stand for about 10 minutes.
- Cover and refrigerate at 40°F (5°C) or below for at least 6 hours, preferably overnight, until fully set.
- Mound the whipped cream in the center just before serving. Garnish with fresh cranberries, mint, and reserved orange zest.
- Serve cold directly from the dish with a large spoon.
Tips
- Use canned pineapple rather than fresh pineapple, since fresh pineapple enzymes can prevent gelatin from setting.
- Do not drain the canned pineapple; its juice is included in the recipe’s liquid balance.
- Whisk the gelatin thoroughly and check the bottom of the bowl for gritty, undissolved granules before adding cold ingredients.
- Use a shallow dish for more even setting; a deeper bowl may require extra refrigeration time.
- The salad is set when it jiggles as one mass and a spoon lifts a soft, defined scoop.
Variations
- Cherry Gelatin: Replace the raspberry gelatin with two 3-ounce boxes of cherry gelatin and keep the remaining ingredients and chilling time the same.
- Smoother Cranberry Texture: Use a 14-ounce can of jellied cranberry sauce instead of whole-berry cranberry sauce for fewer visible berry pieces.
- Optional Nut Crunch: Serve 1/2 cup toasted, cooled chopped pecans or walnuts alongside individual portions rather than scattering them over the salad.
