Cranberry Jello Salad

Square side shot of old fashioned cranberry salad with whipped cream on top.

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5 from 3 votes

A festive holiday side dish or dessert with just 5 ingredients!

Course Side Dish

Cuisine American

Keyword cranberry jello salad, cranberry salad, cranberry salad with jello, easy cranberry salad recipe

Prep Time 10

Cook Time 0

Chilling Time 5

Total Time 5 10

Servings people

Calories 155kcal

Author Blair Lonergan

Ingredients

1 (3 ounce) package raspberry jello or cherry jello
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, dissolve Jell-O in boiling water, whisking for 2 minutes. Whisk in the cold water. Cool in the refrigerator just until slightly thickened (about 45 minutes – 1 hour).
Gently skim off any foam or bubbles on top of the Jell-O. Stir in oranges, pineapple, cranberry sauce, and pecans.
Pour into an 8-inch square dish that has been lightly sprayed with cooking spray. Chill in the refrigerator until completely set (at least 4 hours or overnight).
Slice into squares and garnish with optional toppings.

Notes

Wrapped tightly, the jello salad will keep in the fridge for 4-5 days. I do not recommend freezing this dish. The jello changes structure when frozen and will not hold its structure when thawed.

Nutrition