Cranberry Jello Salad

Cranberry Jello Salad is a festive side dish or dessert made with cranberry gelatin, orange juice, cranberry sauce, pineapple, and pecans, topped with whipped cream. It has a sweet-tart flavor that is a colorful addition to your Thanksgiving and Christmas menus! I also have a delicious homemade cranberry sauce you will love!

Ingredients & Substitutions

Cranberry Jello: Look for two, 3-ounce boxes of cranberry jello. This is the base for the salad and gives it the cranberry flavor.

Cranberry Sauce: The two cans of whole cranberry sauce add tartness and sweetness to the salad.

Pineapple: Crushed pineapple, drained, brings a fruity and tropical element to the dish. You could use fresh or canned pineapple, cut into smaller chunks if preferred.

Nuts: I love the crunch from pecans in the salad. Or, substitute other chopped nuts like walnuts, almonds, or sunflower seeds. Or, leave out the nuts and still enjoy the salad!

Whipped Cream: Whipped cream is usually served with the salad as a topping. Use homemade or storebought.

Can I Use A Different Flavor Of Jello?

Yes, you can use different flavors of jello in this salad if you want to experiment with different flavors in your salad. Try it with raspberry, cherry, strawberry, or other fruit flavors. Just keep in mind that the flavor profile of the salad will change.

How To Store Cranberry Jello Salad

To store cranberry jello salad, first, cover the dish with a lid or plastic wrap. Then, store the salad in the refrigerator for up to 2-3 days.

Ingredients

▢2 packages (3 ounces each) cranberry jello▢1 cup boiling water▢1 ½ cups (373.5 g) orange juice▢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

Spray a 9×13-inch baking dish with cooking spray. Set aside.

In a large bowl, combine jello with boiling water and stir until completely dissolved.

Add orange juice, cranberry sauce, and pineapple. Stir until cranberry sauce is completely broken down. Fold in pecans.

Transfer to prepared dish and refrigerate for 4 hours or until firm.

Serve with whipped cream.