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Delicious cranberry Jello salad with pineapple and cream cheese topping served in a bowl.

Cranberry Jello Salad

A festive and easy make-ahead dish that combines sweet cranberries, gelatin, and optional mix-ins for a delightful holiday treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 12 servings
Course: Salad, Side Dish
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh cranberries (or frozen) No need to thaw if using frozen.
  • 1 cup granulated sugar
  • 1 cup water
  • 1 large box (6 oz) raspberry or cranberry flavored gelatin
  • 1 can (about 20 oz) crushed pineapple, drained
Optional Mix-ins
  • 1 cup chopped pecans or walnuts Highly recommended for added flavor.
  • 1 cup chopped celery Optional for crunch.
  • 1 cup mini marshmallows Optional for a retro vibe.
  • 1 cup sour cream Optional for a creamy top layer.

Method
 

Preparation
  1. In a medium pot, add cranberries, sugar, and water. Bring to a gentle boil and then lower the heat, simmering for about 8 to 10 minutes until the berries pop and soften. Stir occasionally to dissolve the sugar.
  2. Turn off the heat and stir in the gelatin powder until fully dissolved, ensuring there are no grainy bits.
  3. Let the mixture cool at room temperature for 15 to 20 minutes until it is no longer hot.
  4. Fold in the drained pineapple, nuts, and any other optional ingredients like celery or marshmallows. Pour the mixture into a 9x13 dish or a pretty glass bowl.
  5. Cover and refrigerate for at least 4 hours, preferably overnight, to allow it to set.
Optional Layer
  1. If desired, spread sour cream on top after the salad is mostly set (around 2 to 3 hours in the fridge) and chill again until fully firm.

Notes

Cranberry Jello Salad can be made the night before for best results. If using super tart cranberries, avoid reducing the sugar too much to maintain the sweet and tangy balance.