The Best Cranberry Jello Salad Recipe for Thanksgiving
This classic Cranberry Jello Salad combines tart cranberries, sweet pineapple, fresh orange, crunchy celery, and walnuts in a cherry gelatin mold. A festive, make-ahead side dish that's perfect for Thanksgiving or Christmas dinner.
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Servings: 14 servings
Ingredients
- 3 cups fresh cranberries, rinsed
- 1 medium orange, quartered (rind and all, but seeds removed)
- 1 6-ounce box cherry Jell-O
- 2 envelopes unflavored gelatin (4 1/2 teaspoons total)
- 1/2 cup cold water
- 2 cups boiling water
- 2 8-ounce cans crushed pineapple, very well drained (canned only, as fresh pineapple prevents setting)
- 1 cup finely chopped celery
- 1 cup chopped walnuts
- Neutral cooking spray or oil, for the mold
To Serve
- red leaf lettuce leaves
- sugared cranberries (see post for instructions)
- orange slices
- fresh rosemary sprigs
Instructions
- Prep the cranberry relish. Pulse the 3 cups fresh cranberries and the orange, rind and all, in a food processor until finely chopped, working in two batches if needed and scraping down the sides occasionally to make sure everything is evenly chopped.
- Drain the crushed pineapple from the two 8-ounce cans in a sieve. Let drain until you are ready to mix it into the jello.
- Bloom the gelatin. Stir 2 envelopes (4½ teaspoons total) unflavored gelatin over 1/2 cup cold water in a small bowl. Let stand for 5 minutes, until the mixture looks like applesauce.
- Make the gel. In a large heatproof bowl, dissolve the 6-ounce box of cherry Jell-O in 2 cups boiling water, stirring for about 2 minutes. Add the bloomed gelatin and stir until completely dissolved, with no grains remaining. Stir in the cranberry-orange relish.
- Chill until syrupy. Refrigerate for 1 to 1 1/2 hours, stirring every 20 minutes or so, until the mixture thickens to the consistency of raw egg whites. This helps keep the remaining ingredients suspended instead of sinking to the bottom.
- Add the mix-ins. Fold in the drained crushed pineapple, 1 cup finely chopped celery, and 1 cup chopped walnuts until evenly distributed.
- Fill the mold. Lightly coat the inside of a 10- to 12-cup Bundt pan with neutral cooking spray or oil. Blot away any excess with a paper towel so only a thin film remains. Pour in the gelatin mixture, smooth the top, and cover with plastic wrap. Refrigerate for at least 8 hours, preferably overnight.
- Unmold. Fill a sink or large pot with hot tap water, not boiling. Run a thin, wet knife around the outer edge and center tube, gently pulling the gelatin away from the rim with a fingertip to let air in. Dip the mold into the water, just below the rim, for 10 to 20 seconds. Wet a serving plate, place it over the mold, and invert. Shake gently. If the gelatin doesn't release, dip for another 5 seconds and try again.
- Serve. Slide the ring into the center of the serving plate if needed. Surround with rosemary sprigs and garnish with sugared cranberries or orange twists, if desired. Serve cold in slices on salad plates lined with lettuce leaves.
Notes
- Pan Size: This makes about 8 cups, so it fills a 10- to 12-cup Bundt about two-thirds to three-quarters full. That’s fine, but it won’t reach the rim.
- Leftovers: Cover loosely with plastic wrap or transfer slices to an airtight container. Keeps well chilled for up to 4–5 days. Do not freeze, as gelatin breaks down and becomes watery when thawed.
- Don't Over-dip: Keep the mold dip in warm tap water under 15–20 seconds. Melting the outer layer turns the top surface liquid rather than releasing it cleanly.
- Cranberries: A 12 ounce bag of cranberries is about 3 1/2 cups of cranberries. Measure out the 3 cups for the Jello and use the remaining 1/2 cup to candy for garnish. See post for instructions.