Cranberry Jello Salad

Cranberry jello salad is a chilled holiday side made with raspberry or cherry gelatin, whole-berry cranberry sauce, crushed pineapple and chopped pecans. The mixture sets in a glass bowl or a 9×13 dish until it is firm enough to scoop, then it is finished with more pecans and served cold. For more cranberry and gelatin salads, try this cranberry fluff and this strawberry pretzel salad.

Why You’ll Love This Cranberry Jello Salad

• Make-ahead holiday side: the salad needs at least 6 hours in the refrigerator, so you can mix it the night before and leave the dish covered until it is time to eat.
• Sweet-tart cranberry flavor: whole-berry cranberry sauce and a splash of orange juice keep the gelatin bright, while crushed pineapple adds juice and small bits of fruit in every spoonful.
• Crunch from pecans: a cup of finely chopped pecans is stirred through the mixture, and a reserved handful is sprinkled on top once the salad is set.
• Simple pantry method: dissolve the gelatin, stir in the remaining ingredients, pour, cover and chill. There is no baking, and the active work takes about 15 minutes.

What Is Cranberry Jello Salad?

Cranberry jello salad is a fruit-and-nut gelatin salad made with raspberry or cherry gelatin dessert mix, canned whole-berry cranberry sauce, crushed pineapple and chopped pecans. Gelatin salads have a long place on American holiday tables; for a short background on how these desserts are made, see this overview of gelatin dessert. The gelatin is dissolved in boiling water, then loosened with cold water and orange juice. Whole-berry cranberry sauce and undrained crushed pineapple are stirred in, along with chopped pecans and optional chopped fresh cranberries. The mixture is poured into a large glass serving bowl or a 9×13-inch dish. After a long chill, the salad is jewel-red, slightly jiggly and full of fruit and nuts, and it is served cold.

Ingredients for Cranberry Jello Salad

• 1 package (6 ounces) raspberry or cherry gelatin dessert mix
• 1 cup boiling water
• 3/4 cup cold water
• 1/4 cup orange juice
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 can (20 ounces) crushed pineapple, undrained
• 1 cup finely chopped pecans
• 1/2 cup fresh cranberries, chopped (optional)
• Extra chopped pecans for topping

Ingredient Notes

• Gelatin dessert mix: a 6-ounce package of raspberry or cherry gelatin dessert mix is the base. Raspberry gives a slightly deeper berry flavor, while cherry stays bright and familiar.
• Boiling water and cold water: 1 cup of boiling water dissolves the powder completely, which takes about 2 minutes of steady stirring. The 3/4 cup cold water then cools the mixture before the fruit goes in.
• Orange juice: 1/4 cup adds a light citrus note that sits well with cranberry. Fresh or bottled juice both work. Avoid sweetened orange drinks, which are less sharp.
• Whole-berry cranberry sauce: use the canned whole-berry kind, not jellied cranberry sauce. Break it apart with a spoon or a whisk so you do not leave large clumps in the gelatin.
• Crushed pineapple, undrained: a 20-ounce can goes in with its juice. The juice is part of the liquid in the salad, so do not drain the can.
• Pecans: 1 cup of finely chopped pecans is stirred into the mixture. Reserve a small handful for the top so the garnish stays a little crunchier. Toast them in a dry skillet first if you want a deeper nut flavor, then let them cool.
• Fresh cranberries (optional): 1/2 cup of chopped fresh cranberries adds extra tartness. If you use frozen cranberries, thaw them, pat them dry, then chop them.

How to Make Cranberry Jello Salad

1. Add the gelatin: in a large mixing bowl, add the raspberry or cherry gelatin dessert mix.
2. Dissolve the gelatin: pour in 1 cup of boiling water and stir continuously for about 2 minutes, until the gelatin is completely dissolved.
3. Add the cold liquids: add the cold water and orange juice. Stir until everything is well combined. The mixture should no longer be boiling before the fruit goes in.
4. Break in the cranberry sauce: add the whole-berry cranberry sauce, breaking it apart gently with a spoon or a whisk so it mixes evenly into the gelatin.
5. Add the pineapple: stir in the crushed pineapple along with its juice. Mix until the fruit is evenly distributed.
6. Fold in fresh cranberries, if using: finely chop the fresh cranberries and fold them into the mixture for extra tartness and cranberry flavor.
7. Add the pecans: gently stir in the chopped pecans, reserving a small handful for garnish.
8. Transfer: pour the mixture into a large glass serving bowl or a 9×13-inch dish.
9. Chill: cover and refrigerate for at least 6 hours, or preferably overnight, until the gelatin is completely set.
10. Garnish: once the salad is chilled, gently sprinkle the reserved chopped pecans over the top.
11. Serve: spoon the cranberry jello salad into individual serving bowls and serve it cold.

Hands-on time is about 15 minutes, and the salad needs at least 6 hours to chill. The total time is about 6 hours and 15 minutes. The recipe serves 10 to 12.

Tips for the Best Cranberry Jello Salad

• Dissolve the gelatin fully: stir for the full 2 minutes after you add the boiling water. Undissolved powder leaves firm little bits in the finished salad.
• Cool the liquid before the fruit: add the cold water and orange juice first. If the mixture is still piping hot, the cranberry sauce and pineapple can soften more than you want.
• Keep the pineapple juice: the juice helps the salad set with a moist, scoopable texture. Draining the can will make the mixture thicker and less bright.
• Give it the full chill: 6 hours is the minimum, and overnight is better, especially in a deep glass bowl. If you cut the chill short, the center may still be loose.
• Add the reserved pecans later: sprinkle the garnish on just before serving so those pieces stay a little firmer on top.

What to Serve With Cranberry Jello Salad

Cranberry jello salad is a cold, sweet-tart side, so it sits well next to rich holiday mains and warm vegetable dishes. Serve it with this cranberry orange glazed turkey breast, these cranberry apple twice baked sweet potatoes, and this fresh apple cranberry pecan salad. It also works on a potluck table beside ham or roasted chicken. Keep the bowl cold until you bring it out.

Variations

• Raspberry or cherry: use whichever gelatin dessert mix you prefer. Both set the same way, so the choice is about color and flavor.
• Skip the fresh cranberries: the salad is still full of cranberry flavor from the whole-berry sauce. Leaving out the fresh berries makes it a little less tart.
• Walnuts instead of pecans: use the same amount of finely chopped walnuts if that is what you have on hand.
• Molded salad: pour the mixture into a lightly oiled mold, chill it overnight, then invert it onto a plate just before serving.
• Extra citrus: add 1 teaspoon finely grated orange zest with the orange juice for a slightly brighter finish.

Storage

Keep leftover cranberry jello salad covered in the refrigerator for up to 4 days. Because it is a gelatin salad with fruit juice, it should not sit out at room temperature for long; see this FDA guide to storing food safely for general refrigeration advice. The pecans on top may soften after a day, so you can add a fresh sprinkle before serving leftovers. Freezing is not recommended, because gelatin can weep as it thaws.

FAQ

What is cranberry jello salad?

It is a chilled gelatin salad made with raspberry or cherry gelatin dessert mix, whole-berry cranberry sauce, crushed pineapple and chopped pecans. After several hours in the refrigerator, it sets until it is scoopable and is served cold.

Can I make cranberry jello salad the day before?

Yes. This is a good make-ahead dish. Mix it, pour it into the serving bowl or 9×13 dish, cover, and refrigerate overnight. Sprinkle the reserved pecans on top shortly before serving.

Do I have to use fresh cranberries in cranberry jello salad?

No. The fresh cranberries are optional. The canned whole-berry cranberry sauce already gives the salad its cranberry flavor and color. Add the fresh berries only if you want extra tartness.

Can I use a 9×13 dish instead of a glass bowl for cranberry jello salad?

Yes. A large glass serving bowl and a 9×13-inch dish both work. The 9×13 sets in a shallower layer, so it can be a little easier to cut into squares, while a glass bowl is better for scooping at the table.

How should I store leftover cranberry jello salad?

Cover the dish and keep it in the refrigerator for up to 4 days. Serve the leftovers cold. Do not freeze the salad, because the gelatin and fruit do not thaw with the same texture.