This Cranberry Jello Salad recipe is a delightful walk down memory lane. It’s a dish that has graced many Midwestern holiday tables, from Thanksgiving to Christmas. The cranberries add a tangy twist to the classic Jello salad, and it brings a lovely pop of color to any spread. It’s a recipe that reminds me of the festive gatherings at Grandma’s house, where this salad was always a centerpiece among the other hearty, home-cooked dishes. It’s a perfect balance of sweet and tart, and a joy to make with loved ones.
This Cranberry Jello Salad pairs wonderfully with turkey, ham, or roast beef as its tartness complements richly flavored meats. It also goes well with fluffy mashed potatoes and a side of green bean casserole. For a truly nostalgic meal, serve it with dinner rolls and a generous helping of homemade gravy. It’s a versatile side that’s also delightful with other traditional Midwestern staples like stuffing and glazed carrots.
Cranberry Jello Salad
Servings: 12
Ingredients
1 can (14 oz) jellied cranberry sauce
1 package (6 oz) raspberry or cranberry-flavored Jell-O
1 can (20 oz) crushed pineapple (drained, but reserve the juice)
1 cup chopped pecans
1 cup boiling water
½ cup cold water
Directions
Dissolve the Jello: In a large mixing bowl, dissolve the Jell-O in 1 cup of boiling water. Stir until fully dissolved.
Add liquids: Stir in ½ cup cold water and the reserved pineapple juice (about ½ to ¾ cup).
Mix in cranberry sauce: Break up the jellied cranberry sauce with a fork, then add it to the Jell-O mixture. Stir well to combine.
Add pineapple and pecans: Stir in the drained crushed pineapple and chopped pecans.
Chill: Pour the mixture into a serving dish or mold. Cover and refrigerate for at least 4 hours, or until set.
Serve: Once fully set, slice and serve chilled.
Variations & Tips
For a different texture, you can substitute crushed pineapple with pineapple tidbits. If you prefer a bit more crunch, add an extra 1/2 cup of chopped pecans. For a tangy zing, mix in a tablespoon of fresh lemon juice. You can also top the salad with a dollop of whipped cream or a sprinkling of shredded coconut before serving for an extra touch of sweetness.
