Cranberry Jello Salad

Why You’ll Love This Recipe

I love this cranberry jello salad because it’s simple to prepare, yet it looks beautiful on the table. The flavors are perfectly balanced—sweet, tart, and nutty—and the texture is light and satisfying. It’s a dish that pairs just as well with savory main courses as it does with sweet desserts. I can even make it ahead of time, which makes holiday meal prep so much easier. The whipped cream and cranberry garnish give it an elegant finish that everyone enjoys.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 ounces cranberry or raspberry-flavored jello (2 packages)

• 1 cup boiling water

• 1½ cups cranberry juice

• 14 ounces whole cranberry sauce (2 cans)

• 20 ounces crushed pineapple, drained

• 1 cup chopped pecans

• 1 cup heavy whipping cream, optional for garnish

• Fresh cranberries, optional garnish

• Mint leaves, optional garnish

Directions

1. I lightly spray a 9×13-inch dish with oil and set it aside.

2. In a large mixing bowl, I combine the jello and boiling water, stirring until the gelatin is completely dissolved.

3. I add the cranberry juice and stir to combine.

4. I mix in the whole cranberry sauce, drained crushed pineapple, and chopped pecans until everything is evenly blended.

5. I pour the mixture into the prepared dish and spread it out evenly.

6. I refrigerate it for at least 4 hours, or until fully set.

7. Before serving, I whip the heavy cream until soft peaks form.

8. Once the salad is firm, I garnish it with dollops of whipped cream, fresh cranberries, and mint leaves for a festive touch.

9. I cut the salad into squares or scoop portions to serve.

Servings and Timing

This recipe makes about 10 servings. It takes around 15 minutes to prepare, plus 4 hours to chill and set, for a total time of approximately 4 hours and 15 minutes.

Variations

• I sometimes use raspberry-flavored jello for a slightly different fruit flavor.

• For a smoother texture, I pulse the cranberry sauce and pineapple in a food processor before mixing.

• When I want extra crunch, I sprinkle additional chopped pecans on top before chilling.

• For a festive look, I layer half the mixture, let it partially set, and then add a layer of whipped cream before topping with the rest of the jello mixture.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. Since it’s a gelatin-based dish, I never freeze it—freezing changes the texture and makes it watery. I keep it chilled until just before serving and add garnishes right before bringing it to the table.

FAQs

Can I use fresh cranberries instead of canned sauce?

Yes, I can cook fresh cranberries with sugar and a bit of water to make a homemade cranberry sauce, then use that in place of the canned version.

Can I make this ahead of time?

Absolutely. I often make it the day before serving—it needs several hours to set anyway, and the flavor only improves overnight.

What if I don’t like nuts?

I simply leave out the pecans or replace them with chopped apples or celery for crunch without nuts.

Can I use a different juice?

Yes, I sometimes use apple juice or pomegranate juice instead of cranberry juice for a slightly different flavor profile.

How can I make this more dessert-like?

I serve it with a thick layer of whipped cream on top and a drizzle of sweetened condensed milk or white chocolate shavings for an indulgent touch.

Conclusion

This Cranberry Jello Salad is one of my favorite easy holiday sides. It’s bright, fruity, and festive, bringing both color and flavor to the table. I love how it pairs well with rich, savory dishes while still feeling light and refreshing. Whether I serve it as a salad or a dessert, it’s always a crowd-pleaser that adds a cheerful touch to any meal.

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