This festive and fruity Cranberry Salad is guaranteed to be the star of your holiday dinner table. A beloved sweet-tart side dish, it perfectly balances the bright, zesty flavors of fresh cranberries and whole orange with the sweet, tropical notes of crushed pineapple.
A Perfect Harmony of Textures
Beyond the vibrant flavor and beautiful jewel-toned color, this classic gelatin salad delivers an incredible variety of textures. Freshly chopped celery and finely chopped walnuts add a satisfying, nutty crunch that beautifully contrasts the smooth, sweet Jell-O base. Plus, because it is served cold and needs time to set, it is the ultimate make-ahead dish for a busy Thanksgiving or Christmas feast!
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Cranberry Salad
7
servings20
minutes315
kcalIngredients
2 cups fresh cranberries
1 large orange, cut into small pieces (rind included)
1 cup white sugar
1 cup chopped celery
1 cup finely chopped walnuts
1 cup crushed pineapple, drained
1 (3 ounce) package cranberry (or raspberry) flavored Jell-O mix
2 cups hot water
Directions
- Process the Fruit: Place the fresh cranberries, the cut-up orange (including the rind), and the white sugar into a food processor. Pulse the mixture together until the cranberries and orange are coarsely chopped and well combined with the sugar.
- Add the Crunch: Transfer the processed fruit mixture to a large mixing bowl. Stir in the chopped celery, finely chopped walnuts, and drained crushed pineapple until everything is thoroughly mixed.
- Dissolve the Gelatin: Place the Jell-O mix into a separate bowl and pour the 2 cups of hot water over the top. Whisk immediately and vigorously until the gelatin powder is completely dissolved.
- Combine: Pour the dissolved liquid gelatin directly over the cranberry and walnut mixture. Stir well to combine all the ingredients evenly.
- Set and Chill: Pour the salad mixture into the decorative mold of your choice (or a clear glass 9×13 dish). Place it in the refrigerator and chill until the gelatin is completely set and you are ready to serve.
Notes
- Setting Time: For the best texture, let the salad set in the refrigerator for at least 3 to 4 hours, or preferably overnight.
- Presentation Idea: Use a decorative bundt mold or a clear glass serving dish to really show off the beautiful color contrast of the fruit and nuts!
- Make-Ahead Storage: Since this salad is served cold, it is a great make-ahead dish. It will keep safely for up to one week in the fridge, but it is best to make it no more than three days in advance for the ultimate flavor and texture. Keep it stored in its mold until you are ready to serve.
- Community Tweaks: If you aren’t a fan of celery, reviewers suggest leaving it out and substituting it with a small, peeled, and diced apple. Another great tip is to use a splash of the excess drained pineapple juice in the food processor to help blend the cranberries and orange!
