Fresh cranberry jello salad gets its tart flavor and crunchy texture from fresh cranberries and chopped pecans, while crushed pineapple, raspberry gelatin, and a hint of orange add sweetness. It takes just 10 minutes to assemble and can chill in the refrigerator overnight before serving as a side dish at Thanksgiving or Christmas.
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Here in the Midwest, jello salads are the kind of holiday staple that you either look forward to or dread. I’m usually in the latter camp, but there’s always an exception to the rule and this cranberry jello salad recipe is it.
My mom used to make this salad—a simple combination of fresh cranberries, pineapple, pecans, and raspberry jello—but I had honestly forgotten about it until a friend brought her family’s version to our Thanksgiving several years ago. It’s so good that even my usually cranberry-averse husband devoured it.
The fresh cranberries are what make this version extra delicious and different from many recipes. It has an incredible texture and the perfect balance of tart and sweet flavors.
Even better? It takes only 10 minutes to make and can be made up to a day ahead of your holiday dinner.
Stephie’s testing notes and tips
- Use fresh cranberries (not frozen): Much of what makes this recipe special is the crunchy texture of the chopped raw cranberries. Frozen cranberries get too soft after thawing to replicate the same texture. It’s worth tracking down a bag of fresh ones for this salad—save your frozen cranberries for cranberry chutney instead.
- Pulse the cranberries in the food processor with the sugar and orange zest: This easily breaks the fruit down into tiny pieces, helps work the sugar into the berries, and infuses the zest throughout. You get a better texture and more of the flavor and aroma of the orange zest in the final salad.
- Use less liquid than the gelatin package calls for: The box calls for 2 cups of boiling water and 2 cups of cold water. This recipe only uses 3 total cups of liquid—this is because the fruit will naturally release some juice, so we don’t want the jello base to become too wet and not set.
Ingredient notes
For full measurements and step-by-step instructions, scroll down to the printable recipe card.
This recipe uses a whopping 6 ingredients and comes together in about 10 minutes. It truly could not be easier. You’ll need:
- Fresh cranberries: Many cranberry jello salad recipes use whole berry cranberry sauce. My family’s version uses fresh cranberries for a crunchier texture and more tart flavor.
- Granulated sugar: To balance the tartness of the cranberries.
- Orange zest: This infuses throughout the salad for the a delicate citrus note.
- Pineapple: Make sure to get crushed pineapple in juice, not syrup. When you drain the pineapple, reserve the juice. We will use that as part of the liquid for the gelatin for extra flavor.
- Raspberry gelatin: The big box, please! If you can’t track down raspberry jello, cherry is a good substitute. I’d stay away from strawberry for this recipe—I personally find it too sweet here and don’t like the way it pairs with the flavor of the cranberries.
- Chopped pecans: Walnuts are a fine option, too. For more nutty flavor, try toasting the nuts before using them. Just make sure to cool them completely before adding them to the salad.
Assembly options
You can make this into a sliceable jello salad or do what we prefer, which is to make it into a spoonable salad with more of a relish-like texture.
If you want to be able to slice it, pour it into a casserole dish and let it chill undisturbed until set.
For a spoonable cranberry jello salad, mix it in a large glass bowl with a lid, or even something like a trifle dish. Mid-way through chilling, give it a stir to break up the jello a bit.
I find that using a deep bowl does mean that the salad usually needs a bit of extra time to set, typically closer to 6 hours versus around 4 hours when it’s in a wide casserole dish.
Prefer to serve your cranberry jello salad for dessert instead of as a side dish? Add a dollop of lightly sweetened whipped cream or Cool Whip to the top!
Make ahead and storage
Since this recipe needs to chill for at least 4-6 hours, you may as well make it the day before you plan to serve it. Then all you have to do is set it on your holiday table when it’s time to eat!
Store leftovers in an airtight container in the fridge for 3-4 days. Do not freeze.
Fresh Cranberry Jello Salad
Ingredients
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- Zest of 1 orange
- 1 (8-ounce) can crushed pineapple in juice
- 1 (6-ounce) box raspberry gelatin
- 1 cup finely chopped pecans
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Instructions
- In the bowl of a food processor, add the cranberries, sugar, and orange zest. Pulse about 7-10 times, until the cranberries are finely chopped. Transfer the mixture into (1) 2.5-quart bowl or casserole dish.12 ounces fresh cranberries, 1 cup granulated sugar, Zest of 1 orange
- Drain the pineapple, reserving the juice. Add the pineapple to the cranberry mixture; stir to combine. Pour the reserved juice into a measuring cup and add enough cold water to make 1 cup of liquid. Set aside.1 (8-ounce) can crushed pineapple in juice
- Bring 2 cups of water to a boil. In a large measuring cup or medium bowl, whisk together the boiling water and gelatin, whisking for 1-2 minutes to completely dissolve the gelatin. Whisk in the pineapple juice mixture.1 (6-ounce) box raspberry gelatin
- Pour the gelatin mixture over the cranberries, stirring to combine. Stir in the chopped pecans.1 cup finely chopped pecans
- Cover and chill in the refrigerator for at least 4-6 hours, until set.
Notes
Ingredients
- I do not recommend using frozen cranberries in this recipe, as they release quite a lot of juice and do not maintain the same texture after thawing.
- If you can’t find raspberry gelatin, cherry gelatin is a good substitute.
- If desired, you can lightly toast the pecans. Let them cool completely before adding them to the salad.
Assembling and chilling
- If you prefer a sliceable jello salad, use a casserole dish and do not stir the salad as it sets. If you prefer a spoonable salad with more of a relish-like texture, make the salad in either a bowl or a casserole dish and stir it about halfway through the chilling time.
Storage
- Store covered in the refrigerator for 3-4 days.
Nutrition
More holiday side dish recipes
Looking for more side dishes to add to your Thanksgiving or Christmas menu?
My grandma’s sweet potato casserole with pecan topping is a twist on the classic that swaps the marshmallows for a buttery pecan streusel. Smoked gouda mac and cheese is another recipe that makes a few tweaks to the classic for a flavorful yet familiar side.
My mother-in-law’s creamed corn recipe is made in the slow cooker, freeing up space on your stove for other recipes.
And of course we can’t forget the rolls! Around here, we love fluffy angel biscuits and no-knead refrigerator rolls—both recipes that allow you to make the dough ahead of time.
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >