This Cranberry Jello Salad has a wonderful sweet and tart combination of flavors. It’s a super easy recipe that uses raspberry gelatin, whole cranberry sauce, pineapple, and pecans.
It’s a beautiful and festive side dish perfect for your Christmas dinner or holiday meal.
Table of Contents
Easy Cranberry Salad
Not only is this a delicious recipe the whole family will love, during the holiday season the colors of this raspberry jello salad look so pretty. With a contrast from the red raspberry jello base and the cool whip and cream cheese layer, it’s the perfect addition to your Christmas or Thanksgiving dinner table.
Out of all the classic jello salads you may have tried, there is a good chance this one will be your favorite recipe.
The tangy cream cheese balances out the sweetness from the Jello and cranberry sauce while the fresh and bright flavors from the pineapple and orange juice lend just the right amount of tartness that rounds everything off. It’s truly the perfect side dish…or dessert…or both!
What You Need to Make this Cranberry Salad Recipe
For the Cranberry Mixture
- Whole-berry cranberry sauce-2 14 oz. cans
- Raspberry Jell-o (you can use cranberry Jell-o) 2, 3 oz boxes
- Orange juice-2 cups
- Crushed pineapple, drained (save the juice) 2 cups
For the Whipped Topping Layer:
- Cool Whip, thawed-8 oz.
- Cream cheese, softened-2, 8 0z. Blocks
- Reserved pineapple juice (about ½ cup)
- Lemon juice-¼ cup
- Chopped pecans, garnish
How to Make Cranberry Jello Salad
For the Cranberry Layer
- Spray a 9×13 baking dish with non stick cooking spray and set aside.
- Heat: In a small saucepan, heat orange juice until it just boils. You can also do also do this in the microwave). This is taking the place of hot water and gives it so much more flavor.
- Mix Jello: In a glass mixing bowl, put the jello powder in the bottom of the bowl, then pour the hot orange juice on top and stir until the jello is completely dissolved.
- Combine: Next, you’ll add the whole berry cranberry sauce to the jello mixture and stir until smooth. Stir in the crushed pineapple.
- You’ll then pour the mixture into the casserole dish and refrigerate until set, about 1-2 hours.
For the topping:
- Beat the cream cheese in a large bowl until smooth. Add pineapple juice and lemon juice and mix to combine. Fold in Cool Whip.
- Spread mixture on top of chilled cranberry jello layer and top with chopped pecans.
Tips and Variations
Serving dish: This recipe calls for it to be made in a glass 9×13 casserole dish. You can also make it in a trifle dish or cute little individual dessert cups.
Add-ins: The original recipe calls for crushed pineapple. But feel free to use any fresh fruits you like. You can use cherries, mandarin oranges or even finely dice apples.
Jell-O Flavors– The red color of the raspberry jello is part of what makes this such a festive salad. But if you aren’t a raspberry fan, you can use and red jello you prefer. Cranberry, strawberry or cherry jello will all work great with the other flavors in this recipe.
How to Store Cranberry Jello
To maintain the freshness and quality of your cranberry Jello salad, it’s important to store it correctly. Follow these simple steps for proper storage:
Refrigeration – Store your cranberry Jello salad in an airtight container or cover it tightly with plastic wrap. Place it in the refrigerator to keep it cool and maintain its texture. It will be good for a short amount of time and is best to be served and eaten right away.
Avoid Freezing – It’s best not to freeze cranberry Jello salad as freezing can alter its texture and lead to a loss of consistency.
Consume Promptly – For the best taste and texture, consume the cranberry Jello salad within a few days of preparation. The longer it sits, the more likely it is to lose its freshness and firmness.
Love Cranberry Recipes?
Cranberries aren’t just for holiday dinners, so if you love the flavor of sweet and tart cranberries, check out some of these all-time favorites:
- Sugared Cranberries
- Cranberry Jalapeno Dip
- Orange Cranberry Bread
- Cranberry Crescent Rolls
- White Chocolate Cranberry Fudge
More Fruit Salad Recipes
Cranberry Jello Salad Recipe FAQs
This version of cranberry salad uses prepared cranberry sauce primarily because it’s quick and easy. But if you have just a little bit of extra time, this Homemade Cranberry Sauce recipe would be perfect to use in any jello salad recipes that call for cranberry sauce.
This is a great make ahead side dish to add to your holiday table. You can make it up to several days in advance. But just like all gelatin recipes, this salad will need to be covered with plastic wrap or stored in an airtight container in the fridge.
If you love cranberries, you have to try our cranberry fluff side dish.
If your cranberry salad turns out runny, it could be for a few reasons.
Gelatin Quantity – Using too much liquid or too little gelatin can result in a runny cranberry salad. Ensure you follow the instructions precisely, particularly the gelatin-to-liquid ratio.
Insufficient Chilling Time – If the salad hasn’t had enough time to set in the refrigerator, it may turn out runny. Allow ample time for the Jello to firm up, usually a few hours.
Temperature Fluctuations –Rapid temperature changes can affect the consistency of the Jello. Make sure to store it in a consistently cool environment to prevent it from becoming runny.
Improper Mixing – Inadequate mixing of the ingredients, especially the gelatin, can lead to an inconsistent texture. Ensure that all ingredients are thoroughly combined before allowing the Jello to set.
By addressing these potential issues, you can troubleshoot and ensure your cranberry Jello salad turns out perfect every time.
Cranberry Jello Recipe
Ingredients
- 2 14 oz. cans whole berry cranberry sauce
- 2 3 oz boxes cranberry or raspberry Jell-O
- 2 cups orange juice
- 2 cups crushed pineapple drained (save the juice)
For the Topping:
- 8 oz. Cool Whip thawed
- 16 oz. cream cheese softened (2 blocks)
- 1/2 cup pineapple juice reserved from the can
- ¼ cup lemon juice
- Chopped pecans garnish
Instructions
- Spray a 9×13 baking dish with non stick cooking spray and set aside.
- In a small sauce pan, heat orange juice until it just boils.
- In a glass mixing bowl put the jello powder in the bottom of the bowl. Pour the hot orange juice on top and stir until the jello is completely dissolved.
- Add the cranberry sauce to the jello mixture and stir until smooth. Stir in the crushed pineapple.
- Pour the mixture into the casserole dish and refrigerate until set, about 1-2 hours.
Make the Topping:
- In large mixing bowl beat the cream cheese until smooth. Add pineapple juice and lemon juice and mix to combine. Fold in Cool Whip.
- Spread mixture on top of chilled cranberry jello layer and top with chopped pecans.
Nutrition
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