The perfect complement to savory dishes that is sweet with a little tang this Cranberry Mold is the best vintage jello recipe to serve at Thanksgiving.
Cranberry Jello Mold Recipe
A special dessert salad recipe that only takes 15 minutes to mix up makes an impressive and nostalgic display in this Cranberry Jello Mold.
Crushed pineapple provides a natural sweetness and wonderful contrast to the tart cranberries in this no-bake salad that fits with almost any course in your meal. This congealed jello mold can be spread over a piece of turkey and creates a fun alternative to traditional cranberry sauce.
Cranberries are harvested in the fall and very plentiful just before Thanksgiving. So it makes sense that the bright, beautiful berries add color and texture to a traditional holiday table with Turkey, Dressing, Mashed Potatoes, Corn Casserole and Pumpkin Pie.
How to Cut Jello Salad with Fruit
A serrated knife works well to cut jello salad with fruit and nuts inside.
Fruit salads vary in firmness based on how much gelatin is used and how many fillings are used. Thus the amount of force necessary to slice jello salad will vary.
When jello salad is served in a bowl a metal spoon works better for serving than a plastic spoon with a wider edge.
Tips & Tricks
- Since this Jello salad has a lot of fruit added in it is more likely to stick to the mold, so use a generous coating of non-stick spray to avoid sticking to the mold
- A plain bowl, decorative bowl, bundt pan or multiple smaller dishes can be used to shape this jello salad
- This recipe makes a big batch which can be great if you’re going to multiple celebrations, just divide into different dishes before the jello sets-up
- I like finely chopped pecans or nuts pieces as they blend in better with the other ingredients and make cutting easier
- Nuts and pineapple are likely to rise to the top as the salad sets up and this will become the bottom when the mold is inverted on a plate or serving tray
- Strawberry jello may be substituted for raspberry jello
- Strawberry Jello
- Unflavored gelatin
- Whole berry cranberry sauce
- Crushed pineapple
- Chopped pecans
How To Make A Cranberry Mold
Begin with a Jello mold or container that you want the mixture to be shaped like. This Cranberry Jello will take the shape of the container it is poured into as it sets up.
Generously apply non-stick spray to every bump, corner and section of your jello salad mold or bowl.
In a pan large enough to hold all of the ingredients boil the water. Use a whisk to stir vigorously and dissolve gelatin into the boiling water.
Turn heat down to low and add whole berry cranberry sauce. Stir well until sauce is dissolved into Jello mixture.
Turn heat off and stir in drained pineapple and chopped nuts. Some pineapple juice is okay.
Pour into Jello mold. Cover and refrigerate until congealed or set up and firm.
Depending on the size of the mold there may be a little extra to pour into a small dish. It’s always nice to have some samples to enjoy before the holiday!
More Easy Dessert Salads:
Lime Jello Salad with Cottage Cheese is another classic with lime gelatin, crushed pineapple, cottage cheese and Cool Whip
Orange Jello Salad has a sweet and fruity orange base with a Cool Whip layer on top.
No-Bake Pineapple Pretzel Salad is another favorite with pineapple and a sweet coating on the pretzels before mixing into fluff like ingredients.
- 12 ounces strawberry gelatin
- 2 cups boiling water
- 1 envelope unflavored gelatin
- 28 ounces whole berry cranberry sauce
- 20 ounces crushed pineapple drained
- 1 1/2 cups pecans chopped
- Generously grease a large jello mold or bundt cake pan.
- Boil water in a stock pot large enough to hold all ingredients. Dissolve strawberry and unflavored gelatin
- Turn to low heat and add cranberry sauce and stir well.
- Add pineapple and nuts and stir until mixture is uniform.
- Pour into jello mold, cover and refrigerate until set – about 8 to 12 hours.
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