Go Back
–+ servings
Square side shot of a square of cranberry jello salad on a small plate with a dollop of whipped cream on top.
Print Pin
5 from 3 votes

Cranberry Jello Salad

A sweet, tangy holiday side (or dessert!) made with just 5 ingredients. Make it the day before, and it's ready and waiting when dinner is.
Course Side Dish
Cuisine American
Keyword cranberry jello salad, cranberry salad, cranberry salad with jello, easy cranberry salad recipe
Prep Time 10 minutes
Chilling Time 5 hours
Total Time 5 hours 10 minutes
Servings 9 people
Calories 155kcal
Author Blair Lonergan

Ingredients

  • 1 (3 ounce) package raspberry or cherry Jell-O
  • 1 cup boiling water
  • ½ cup cold water
  • 1 small orange (or 2 clementines), peeled and diced
  • ½ cup crushed pineapple, well drained
  • 1 (14 ounce) can whole cranberry sauce
  • ½ cup chopped pecans
  • Optional garnish: chopped fresh parsley; whipped cream or Cool Whip

Instructions

  • In a large bowl, whisk the Jell-O and boiling water for 2 minutes, until completely dissolved. Whisk in the cold water.
    Whisking together the jello mixture.
  • Refrigerate just until slightly thickened and syrupy, about 45 minutes to 1 hour. Gently skim off any foam.
  • Gently stir in the orange, pineapple, cranberry sauce, and pecans.
    Adding the fruit and nuts to the jello mixture.
  • Pour into an 8-inch square dish lightly sprayed with cooking spray. Cover and refrigerate until completely set, at least 4 hours or overnight.
    Pouring the jello and fruit mixture into a square white dish.
  • Slice into squares and top with Cool Whip or whipped cream, if desired.
    Square side shot of a square of cranberry jello salad on a small plate with a dollop of whipped cream on top.

Notes

  • Canned pineapple only: Fresh or frozen pineapple will keep the Jell-O from setting.
  • Check the Jell-O early: Start checking at 45 minutes. You want it syrupy, not firm, before adding the fruit.
  • Easy swaps: Use 2 clementines or a drained can of mandarin oranges for the orange, and walnuts or almonds for the pecans (or skip the nuts).
  • For a crowd: Double all of the ingredients and use a 9x13-inch pan.
  • Storage: Cover tightly and refrigerate for 4 to 5 days. Freezing isn't recommended.

Nutrition

Serving: 1square | Calories: 155kcal | Carbohydrates: 29g | Protein: 1g | Fat: 4g | Sodium: 58mg | Potassium: 72mg | Fiber: 1g | Sugar: 27g | Vitamin A: 50IU | Vitamin C: 9.4mg | Calcium: 13mg | Iron: 0.3mg