This holiday cranberry jello salad sets into a jewel-toned slab with juicy pineapple, whole cranberries, and a light pecan crunch in every slice. It is make-ahead friendly, so you can mix it in the morning and let the refrigerator do the rest while you bake something like Soft Pumpkin Snickerdoodles.
Why You’ll Love This Recipe
- Mixes in about 10 minutes with pantry and canned ingredients
- Sweet-tart flavor that cuts through a rich holiday plate
- Bright color that looks festive on a Thanksgiving or Christmas table
- Firms up in the refrigerator, so it is ready when you are
Tips for Success
- Drain the crushed pineapple well so extra juice does not keep the gelatin from setting.
- Stir until the whole cranberry sauce is fully broken up and no large clumps remain.
- Dissolve the gelatin completely in boiling water before adding the cold liquids.
- Use a 9 x 13-inch dish so the salad sets in an even layer that is easy to slice.
- Chill for a full 4 hours, or overnight, before topping and serving.
Ingredients and Substitutions
Cranberry Jello
Two 3-ounce boxes of cranberry gelatin give the salad its color and classic holiday flavor. Raspberry, cherry, or strawberry gelatin also work if cranberry is hard to find, though the finished taste will lean more berry-sweet than cranberry-tart.
Boiling Water
One cup of boiling water dissolves the gelatin so the salad can set. The water needs to be fully boiling, not just hot from the tap, or the powder may not melt evenly.
Orange Juice
Orange juice cools the mixture and adds citrus brightness against the cranberry. Fresh or bottled juice both work. You can use pulp-free juice for a smoother slice.
Orange Zest
A teaspoon of finely grated orange zest is a small lift that makes the citrus note taste fresher. If you do not have a fresh orange, skip the zest and keep the juice as written.
Whole Cranberry Sauce
Two 14-ounce cans of whole cranberry sauce add body, tart fruit, and sweetness. Jellied cranberry sauce can be used in a pinch if you mash it until smooth. Homemade whole-berry sauce works too if it is fully cooled.
Crushed Pineapple
One 20-ounce can of crushed pineapple, drained, brings juicy sweetness and a little texture. Fresh pineapple cut into small pieces is fine. Drain well either way.
Pecans
Chopped pecans add crunch against the soft gelatin. Walnuts or almonds are easy swaps. Leave the nuts out for a nut-free version.
Whipped Cream
Soft whipped cream on top balances the tart cranberry. Use homemade or store-bought whipped cream, or a stabilized whipped topping if the salad will sit out on a buffet.
Storage Tips
Cover the dish tightly and refrigerate for 2 to 3 days. Freezing is not recommended, because thawed gelatin turns watery and loses its sliceable texture.
Holiday Cranberry Jello Salad
Ingredients
- 2 packages (3 ounces) each cranberry Jello
- 1 cup boiling water
- 1 ½ cups (373.5 g) orange juice
- 1 teaspoon finely grated orange zest
- 2 cans (14 ounces) each whole cranberry sauce
- 1 can (20 ounces) crushed pineapple, drained
- ½ cup (54.5 g) pecans, chopped
- Whipped cream, for serving
Instructions
Mix the salad
- Lightly spray a 9 x 13-inch baking dish with cooking spray and set it aside.
- Add the cranberry Jello and boiling water to a large bowl. Stir until the gelatin is fully dissolved.
- Stir in the orange juice, orange zest, cranberry sauce, and drained pineapple. Keep stirring until the cranberry sauce is broken down and the mixture looks even.
- Fold in the chopped pecans.
Chill and serve
- Pour the mixture into the prepared dish and smooth the top.
- Refrigerate for 4 hours, or until the salad is firm.
- Slice and serve with whipped cream.
This recipe was inspired by the Cranberry Jello Salad recipe by Iambaker.net