Description
Cranberry Jello Salad is a classic holiday favorite that perfectly balances tart cranberries with sweet cherry jello, juicy mandarin oranges, pineapple, and crunchy toasted pecans. This easy recipe is ideal as a festive side dish or a light dessert for Thanksgiving, Christmas, or any family gathering. Its vibrant color and refreshing taste make it a crowd-pleaser with minimal prep time.
Ingredients
- 3 ½ cups water
- 12 ounces fresh cranberries
- 3 (3-ounce) boxes raspberry or cherry jello
- 2 cups ice
- 3 mandarin oranges, peeled, segmented, and cut in half
- 1 (20-ounce) can crushed pineapple, drained
- ¾ cup pecans, toasted and chopped
Instructions
- In a large saucepan over medium heat, bring the water and cranberries to a boil.
- Reduce heat to a simmer and cook until most cranberries have popped.
- Add the jello and stir until completely dissolved.
- Remove from heat and stir in the ice cubes until dissolved.
- Fold in the mandarin oranges, crushed pineapple, and pecans, reserving ¼ cup of pecans for topping.
- Grease a 9×13-inch dish with cooking spray and pour in the jello mixture.
- Cover and refrigerate for about an hour.
- Sprinkle the reserved pecans on top.
- Cover again and refrigerate overnight or until fully set.
Notes
-
- Serve chilled directly from the refrigerator for the best flavor and texture.
- Keep the reserved pecans on top until just before serving to maintain their crunch.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- If the salad releases liquid while sitting, gently stir or drain excess liquid before serving.
- For individual servings, scoop into small cups or bowls and garnish with additional nuts or fruit.
- Avoid leaving the salad at room temperature for extended periods, as it may lose its firmness.