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Festive Cranberry Jello Salad

cranberry jello salad - featured image

This vibrant cranberry jello salad combines tart cranberries, sweet pineapple, and crunchy walnuts for a nostalgic, crowd-pleasing holiday dessert or side dish. It’s easy to make, beautiful to serve, and perfect for Thanksgiving, Christmas, or any festive gathering.

Ingredients

Scale
  • 1 (6 oz) box cranberry or raspberry jello
  • 2 cups boiling water
  • 1 cup cold water
  • 1 (14 oz) can whole-berry cranberry sauce
  • 1 (20 oz) can crushed pineapple, drained
  • 1 cup chopped walnuts
  • Optional: whipped cream for serving
  • Optional: fresh mint leaves for garnish
  • Optional: additional cranberries or orange zest for garnish

Instructions

  1. In a large mixing bowl, pour the jello powder and add 2 cups boiling water. Whisk thoroughly for 2-3 minutes until completely dissolved.
  2. Stir in 1 cup cold water to cool the mixture.
  3. Gently fold in the whole-berry cranberry sauce until well combined, keeping berries mostly whole.
  4. Add drained crushed pineapple and chopped walnuts. Stir gently to distribute evenly.
  5. Pour the mixture into a lightly oiled jello mold or a 9×13-inch baking dish. Smooth the top with a spatula.
  6. Refrigerate for at least 4 hours, or until firm and set. Overnight chilling is best.
  7. To unmold, run a thin knife around the edge and invert onto a serving platter. Garnish with whipped cream, mint, cranberries, or orange zest as desired.
  8. Serve chilled. Scoop directly from the dish if not unmolding.

Notes

For best results, make the salad a day ahead to allow flavors to meld and jello to set firmly. Drain pineapple thoroughly to prevent a watery salad. Omit walnuts for nut-free version or substitute with sunflower seeds. Sugar-free jello can be used for a lighter option. To unmold easily, lightly oil the mold and dip in warm water for 10 seconds before inverting.

Nutrition

Keywords: cranberry jello salad, holiday dessert, Thanksgiving, Christmas, potluck, easy jello salad, festive salad, fruit salad, vintage recipe