Cranberry Jello Salad is the perfect sweet-and-tart side for Thanksgiving, Christmas, or any festive meal. With just three simple ingredients, this classic recipe is easy to make, visually stunning, and loved by the whole family.
Ingredients
- 2 boxes Raspberry Gelatin (3 oz. each)
- 1 can Crushed Pineapple in juice (20 oz., do not drain)
- 1 can Whole Berry Cranberry Sauce (14 oz.)
Instructions
- Spray a 9-inch square pan with non-stick cooking spray.
- In a medium bowl, dissolve the raspberry gelatin with 1 cup boiling water, whisking for 2 minutes. Stir in ½ cup cold water.
- Add the crushed pineapple (with juice) and cranberry sauce. Mix well.
- Pour into the prepared pan, cover, and refrigerate until firm—about 6 hours or up to 3 days.
- Serve chilled, optionally topped with fresh cranberries or whipped cream.
Tips & Variations
- Pan Options: Use a 6-cup Jello mold for a fun shape.
- Fruit Add-Ins: Apples, mandarin oranges, or chopped nuts make great additions. Avoid fresh pineapple, kiwi, or mango due to chemical reactions with gelatin.
- Make Ahead: Prepare the salad the night before for the best texture.
- Toppings: Add whipped cream, cream cheese frosting, or a sprinkle of chopped nuts for extra flair.
This Cranberry Jello Salad is a nostalgic, easy, and budget-friendly holiday side that pairs perfectly with turkey, stuffing, or any festive spread.