Cranberry jello salad
Cranberry Jello Salad is a bright and cheerful dish that’s perfect for holidays or any time you want a little sweet and tangy treat. It combines the tartness of cranberries…
Tip: save now, cook later.Cranberry Jello Salad is a bright and cheerful dish that’s perfect for holidays or any time you want a little sweet and tangy treat. It combines the tartness of cranberries with the wiggly fun of jello, plus some crunchy nuts and creamy marshmallows to make every bite interesting. The texture is a playful mix of smooth gel, soft fruit, and a little crunch.
I always love making this salad around the holidays because it feels nostalgic and makes the table look so colorful. I like to use fresh cranberries and sometimes add a splash of orange juice for extra zing. What’s fun is that this salad can sit in the fridge and get even better as the flavors mingle, so I usually make it the day before.
Serving Cranberry Jello Salad chilled is the way to go—it’s so refreshing with a big holiday meal or as a light side for any picnic. I’ve found that friends and family usually ask for the recipe because it’s not something you see every day, and it adds a lovely pop of color and flavor. It’s a simple, happy dish that reminds me of cozy gatherings and good times.
Key Ingredients & Substitutions
Cranberries: Fresh or frozen both work well. I prefer fresh for a brighter tartness, but frozen is a handy substitute whenever fresh aren’t available. If you like things sweeter, add a little extra sugar.
Cranberry Gelatin: The cranberry-flavored Jello is what gives this salad its beautiful color and tang. If you can’t find cranberry, cherry or raspberry gelatin would also work fine and give a nice fruity flavor.
Nuts: Walnuts or pecans add a nice crunch. If you have a nut allergy, sunflower seeds or pumpkin seeds are a good crunchy swap.
Mini Marshmallows: These add a soft, chewy texture that contrasts nicely with the crunch and the jelly. You can skip them or replace them with diced fruit like apples if you want something a bit fresher.
How Do You Make Sure the Jello Salad Sets Perfectly?
Getting the gelatin to set right is key for that classic jello salad texture. Here’s how I like to do it:
- Dissolve the gelatin powder completely in boiling water to avoid clumps.
- Add cold water after the gelatin is fully dissolved to bring it to the right temperature for mixing.
- Mix the cooled cranberry sauce into the gelatin—if it’s too hot, it can stop the gelatin from setting properly.
- Pour the mixture into a mold or bowl and chill for at least 4 hours, or until firm.
- Patience is important! Don’t rush the chilling to ensure a firm and bouncy jelly.
Equipment You’ll Need
- Medium saucepan – great for cooking the cranberries and sugar evenly without burning.
- Mixing bowls – handy for dissolving the gelatin and mixing everything together smoothly.
- Whisk or spoon – helps you dissolve the gelatin completely and stir the mixture well.
- Gelatin mold or decorative bowl – makes the salad look pretty and helps it keep its shape.
- Measuring cups – for accurate liquid and sugar amounts.
Flavor Variations & Add-Ins
- Swap cranberry gelatin for lime or orange flavor to give a citrus twist that’s fresh and bright.
- Add diced apples or pineapple chunks for extra sweetness and a bit of texture contrast.
- Try chopped pecans or almonds instead of walnuts for a different nutty flavor.
- Include shredded coconut for a tropical touch that pairs well with the tart cranberries.
Cranberry Jello Salad
Ingredients You’ll Need:
- 2 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup water
- 1 (6 oz) package cranberry-flavored gelatin (Jello)
- 1 cup boiling water (for gelatin)
- 1 cup cold water (for gelatin)
- ½ cup chopped nuts (walnuts or pecans, optional)
- ½ cup mini marshmallows (optional)
- Whipped cream, for garnish
Time Needed:
This recipe takes about 15 minutes to prepare and then needs at least 4 hours chilling time in the refrigerator to fully set. It’s best made ahead so the flavors can meld and the salad becomes firm and ready to serve.
Step-by-Step Instructions:
1. Cook the Cranberries:
In a medium saucepan, combine the cranberries, sugar, and 1 cup water. Heat over medium, bringing it to a boil. Then reduce heat and simmer until the cranberries pop and the mixture thickens a little, about 10 minutes. Remove from heat and let cool a bit.
2. Prepare the Gelatin:
Meanwhile, in a separate bowl, dissolve the cranberry gelatin powder in 1 cup boiling water. Stir well until fully dissolved. Add 1 cup cold water and stir again.
3. Combine and Chill:
Take the slightly cooled cranberry sauce and stir it into the gelatin mixture until well combined. If you like, stir in chopped nuts and mini marshmallows for extra crunch and softness.
4. Set the Salad:
Pour the mixture into a mold or decorative bowl. Refrigerate for at least 4 hours or until firm. When ready, you can unmold it onto a plate, then top with whipped cream and a few fresh cranberries to serve.
Enjoy your delightful Cranberry Jello Salad as a colorful side dish or a light, fruity dessert!
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Frozen cranberries work perfectly. Just thaw them completely and drain any excess liquid before cooking to avoid extra moisture in the salad.
How Long Can I Store Cranberry Jello Salad?
Store it covered in the refrigerator for up to 3 days. After that, the texture might start to change and the gelatin can lose firmness.
Can I Make This Recipe Ahead of Time?
Absolutely! In fact, making it a day in advance helps the flavors meld and ensures the gelatin has plenty of time to set perfectly.
What Can I Substitute for Nuts If I Have Allergies?
If you’re allergic to nuts, try using sunflower seeds or omit them altogether. The salad still tastes great without the crunch!
