Cranberry Jello Salad
Well, Here’s How I Fell for Cranberry Jello Salad
You know those recipes that feel like they come with a time machine? Cranberry Jello Salad is that one for me. I first made it at my Aunt Gladys’s Thanksgiving, where, to be real, there was a running joke about how nothing ever jiggled quite as much as her jello salads. Somehow, in between her wild stories and my cousin getting cranberry stuck in her braces (you had to be there), I realized this wobbly dish was secretly the hit of the spread. Funny thing is, I’ve never managed to make it look as fancy as Aunt G did—mine always ends up perfectly imperfect, which, honestly, is part of the charm.
Why I Keep Making This (Spoiler: My Family Demands It)
I make this whenever the urge for nostalgia hits OR if I need a side dish that’s basically foolproof. My kids—who claim to hate jello—will shovel this in like it’s rare treasure (go figure). My husband calls dibs on the leftovers, which frankly is not fair, but I’ve learned to make a little extra just to avoid ‘salad’ negotiations. Plus, if you’re stressed about the dinner menu, this is the dish that lets you pretend you have your act together. (Well, at least until someone asks why there’s pineapple in the cranberry. I still don’t really have an answer except, why not?)
Here’s (Roughly) What You’ll Need
- 1 box (3 oz) raspberry Jello—or seriously, cherry works if that’s what you’ve got stashed
- 1 cup boiling water (use a big mug; it splashes more than you’d think)
- 1 can (14 oz) whole berry cranberry sauce—my grandma swore by Ocean Spray but, as far as I can tell, any old can does the job nicely
- 1 can (8 oz) crushed pineapple, drained—I sometimes use tidbits if I’m being wild; just chop ’em up a bit
- 1/2 cup chopped walnuts (or pecans, or skip it if you’re nut-averse, which is totally fine)
- 1 apple, grated (Granny Smith if you want a tart pop, but really, use whatever’s lurking in the fruit bowl)
- 1/2 cup chopped celery (this is optional but adds crunch—I sometimes leave it out if I forget)
- Juice of a lemon (or a glug form one of those plastic lemons in a pinch)
Getting Down to Business (Directions-ish)
- Set out a medium mixing bowl (or, to be honest, any bowl large enough—you do not want this stuff sloshing everywhere, trust me).
- Pour the Jello powder in the bowl. Add the boiling water (carefully, it really does sting if you splash yourself). Stir until that’s all dissolved—this is where I usually sneak a cautious taste. Is that weird?
- Stir in the cranberry sauce; mash it up a bit with your spoon. It looks weird at this point (seriously, looks almost like a crime scene), but hang tight.
- Add the pineapple, nuts, apple, and celery (if using). Splash in the lemon juice. Mix it up real good—don’t worry if it seems chunky. The fridge does magic later on.
- Pour the goop—I mean, mixture—into a glass dish, fancy mold, or even small mason jars (hey, whatever you find first). Cover with cling film or foil.
- Chill for at least four hours. Actually, overnight is better. But I get impatient too, so do what you can.
Some Notes I’ve Learned the Hard Way
- If you use fresh cranberries, it turns out a little too tart for my taste (and my youngest declared it ‘face-melty’), so canned is my default.
- I once tried blending the nuts into oblivion. Don’t do that; you end up with weird nut dust pockets. Chopped is good enough.
- And if your jello doesn’t set properly—don’t panic. Sometimes fridges just aren’t cold enough. Worst comes to worst, serve it as a jiggly parfait with whipped cream (pretend it was on purpose).
Things I’ve Tried (Not All Winners)
- Once swapped half the cranberry for orange marmalade. Too sweet for me, but hey, the kids called it “fruit candy salad!”
- Switched walnuts for pecans—top shelf, honestly. Almonds were a bit odd, though. You’ll see what works.
- Tried making it vegan with agar-agar instead of Jello—couldn’t get the texture quite right, but maybe a more patient person could. If you figure it out, let me know what you tweak!
Got the Right Gear? No Worries If Not
I always use a big ol’ glass Pyrex dish, but I’ve made it in a loaf pan and even old takeout containers once. No judgment—I mean, who cares what it’s in if it tastes good? If you don’t have a whisk handy, a fork works (well, it’s arm day!).
How to Store It (If There’s Anything Left)
Pop a lid or plastic wrap on it and stick it in the fridge. It keeps well for about 3-4 days—though honestly, in my house it never lasts more than a day! (Don’t try to freeze it; jello and the freezer are not friends.)
How We Serve It (Family Quirks Included)
At our place, we plop big spoonfuls onto vintage salad plates (I inherited a set with bizarre patterns—my kids call them ‘the psychedelic plates’). Sometimes, if we’re feeling swish, I plop a dollop of sour cream or a little whipped cream on top. Aunt Gladys used to garnish hers with those neon green candied cherries, but… I draw the line at that (sorry, Aunt G!). Great with roast turkey, or just as a dessert, honestly—no rules here!
Heads Up: Learn From My Slight Disasters
- Don’t rush the chilling. If you try serving it too soon, you get a cranberry puddle. Kind of pretty, mostly a mess.
- And don’t over-mix once everything’s in—you want bits, not mush.
- Actually, I find letting it chill overnight really does taste better. The flavors sort of become friends.
What People (Actually) Ask Me About This
Do I have to use celery? Nah, leave it out if it creeps you out. I skip it half the time myself.
Can I double this for a crowd? Absolutely! Just use a bigger bowl. And probably a bigger fridge spot—speaking from slightly embarrassing experience.
Why is it called a salad? Honestly, no one in my family knows. I guess in the Midwest, if it’s got fruit and jiggles, someone’s going to call it a salad. Roll with it!
How do I get it out of a fancy mold? Okay, be brave. Dip the mold’s bottom in warm water for 10-15 seconds, then flip onto a plate (I sometimes forget this, so don’t fret if it’s lopsided).
Can I use sugar-free jello? Sure! Works just fine. I probably wouldn’t tell Aunt Gladys, though.
Quick Digression (I’ll Make It Fast)
I once took leftover cranberry jello salad and mixed it into vanilla yogurt for breakfast. Not traditional, but not half bad—bit like fruit-on-the-bottom yogurt, but zanier.
If you want more fun, old-school salads, I love this blog—you’ll probably find something to make you smile. But make this one first. Trust me, you’ll grin—or at least jiggle a little.
Ingredients
- 1 (6 oz) package raspberry gelatin
- 2 cups boiling water
- 1 (14 oz) can whole berry cranberry sauce
- 1 (8 oz) can crushed pineapple, drained
- 1 medium apple, finely chopped
- 1/2 cup chopped walnuts
- 1/2 cup chopped celery
- 1 cup cold water
Instructions
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1In a large bowl, dissolve raspberry gelatin in 2 cups boiling water, stirring until completely dissolved.
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2Stir in the cranberry sauce until well combined.
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3Add the drained crushed pineapple, chopped apple, walnuts, and celery. Mix well.
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4Pour in 1 cup cold water and stir.
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5Transfer the mixture to a 9×13 inch dish or decorative mold.
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6Refrigerate for at least 4 hours or until set. Slice and serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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