Make this Old-Fashioned Cranberry Salad, also known as a Cranberry Jello mold, for a classic Thanksgiving side dish or holiday dessert. This easy recipe is made with raspberry Jello, crushed pineapple, whole berry cranberry sauce, and chopped pecans.
Cranberry Salad
Old-Fashioned Cranberry Salad is one of those traditional holiday recipes that always feels right at home on the Thanksgiving or Christmas table. It is sweet, tart, colorful, and wonderfully simple to prepare. If you grew up with classic Jello salads at family dinners, this cranberry Jello salad will probably bring back a few memories.
This recipe combines raspberry Jello with whole berry cranberry sauce, crushed pineapple, and pecans. The result is a festive cranberry salad with bright flavor, a lovely ruby-red color, and just enough crunch from the nuts. It can be served as a holiday side dish alongside turkey and stuffing, or offered as a light dessert with whipped topping or homemade whipped cream.
You do not need a fancy Jello mold to make this recipe look beautiful. A bundt pan works well if you want a molded cranberry salad, but a serving bowl is just as easy and attractive. For a more casual presentation, pour the mixture into a clear bowl and let the deep cranberry color show through. For a more traditional look, use a greased bundt pan or mold and turn it out onto a platter once fully set.
Many vintage cranberry salad recipes include celery, and some versions also use mayonnaise. This version keeps the flavor clean and fruity by using Jello, pineapple, whole berry cranberry sauce, and pecans. The pineapple adds sweetness and moisture, while the cranberry sauce gives the salad its signature tart holiday flavor. The pecans add texture without overpowering the recipe.
Cranberry Salad can be served in several ways. If you are serving it as a side dish, slice it from a mold and place it on the dinner table with the rest of your holiday favorites. If you prefer it as a dessert, add whipped topping, homemade whipped cream, or even a scoop of vanilla ice cream. A few fresh cranberries on top make a simple garnish for a more festive presentation.
Even people who are not usually big cranberry fans often enjoy this cranberry Jello salad because the raspberry gelatin and pineapple soften the tartness of the cranberries. It is sweet, refreshing, and light enough to balance a rich holiday meal. Since it needs several hours to chill, it is also a great make-ahead Thanksgiving recipe.
Cranberries pair beautifully with turkey, which makes this old-fashioned cranberry salad a natural choice for Thanksgiving dinner. It also works well for Christmas, potlucks, family gatherings, and holiday buffets. The recipe is easy to double if you are feeding a larger crowd, and it holds its shape nicely once chilled and set.
Ingredients for Cranberry Salad
- Raspberry Jello
- Boiling water
- Whole berry cranberry sauce
- Crushed pineapple with juice
- Chopped pecans
How to make Cranberry Salad
Start by adding the raspberry gelatin to a large mixing bowl. Pour in the boiling water and whisk until the gelatin is fully dissolved. Raspberry Jello gives this cranberry salad a bright, fruity flavor that pairs well with the cranberries. Cranberry, strawberry, or cherry gelatin can also work if you prefer a slightly different flavor.
Add the whole berry cranberry sauce to the dissolved gelatin mixture. Whisk well so the cranberry sauce breaks up and blends evenly into the Jello. Whole berry cranberry sauce is recommended because the berries add flavor, texture, and a more traditional cranberry salad appearance.
Next, stir in the crushed pineapple. Do not drain the can, because the juice is needed for both flavor and liquid. Mix thoroughly so the pineapple is evenly distributed throughout the cranberry Jello mixture. Once combined, refrigerate the bowl for about 30 minutes to let the mixture begin to thicken slightly.
Remove the partially chilled mixture from the refrigerator and stir in the chopped pecans. The pecans add a pleasant crunch and nutty flavor. If you enjoy the older style of cranberry salad with celery, you may add about 1/2 cup of thinly sliced celery at this point. Transfer the mixture to a serving bowl, a greased bundt pan, or a prepared Jello mold.
Refrigerate the cranberry salad for at least 6 hours, or until completely firm. If using a bundt pan or mold, make sure the salad is fully set before unmolding. To release it, gently loosen the edges with a knife, place a serving plate over the pan, and carefully invert. If needed, tap the pan lightly until the cranberry Jello mold releases.
Serve chilled with whipped topping, homemade whipped cream, or vanilla ice cream if desired. This old-fashioned cranberry salad is a festive make-ahead recipe that brings color, flavor, and nostalgia to any holiday meal.
Old-Fashioned Cranberry Salad
Ingredients
- 1 large package (6 oz) Raspberry Jello
- 1-1/2 cups boiling water
- 14 oz whole berry cranberry sauce
- 20 oz crushed pineapple with juice
- 1/4 cup chopped pecans
Instructions
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In a large bowl, combine the raspberry gelatin and boiling water. Whisk until the gelatin is completely dissolved.
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Add the whole berry cranberry sauce and whisk until well combined.
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Stir in the crushed pineapple with its juice.
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Refrigerate the mixture for 30 minutes, or until it begins to thicken slightly.
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Stir in the chopped pecans.
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Transfer the mixture to a serving bowl, or pour it into a greased Jello mold or bundt pan.
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Refrigerate for 6 to 7 hours, or until the cranberry salad is fully set.
Nutrition
Carbohydrates: 31g,
Protein: 1g,
Fat: 3g,
Sugar: 29g
