Old Fashioned Cranberry Jello Salad
This sweet salad is a show-stopping side dish or dessert for your next gathering.
Equipment
- Bundt pan or gelatin mold
Ingredients
- 1 lb fresh cranberries
- 1 medium apple, roughly chopped
- 1 navel orange
- 1 (20 oz) can crushed pineapple
- 2 (3 oz) packages strawberry jello
- 2 cups granulated sugar
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Instructions
- Lightly spray a bundt cake pan or gelatin mold with cooking spray. Use a paper towel to wipe away any oil that pools in the dish—you want only a fine misting of oil throughout the pan.
- Place the crushed pineapple in a fine mesh strainer, and strain VERY well. Use a spatula to press ALL of the liquid out of the pineapple. This is an important step to ensure that the jello sets up in the refrigerator.
- Zest the orange and set the zest aside. Peel the orange and roughly chop it. Place the orange in the bowl of a food processor with the apple and fresh cranberries. Pulse until the mixture is the consistency of shredded coconut. Place the mixture in a large bowl.
- Bring 2 cups of water to a boil. Whisk in both packages of strawberry jello and the sugar. Add one cup of very cold water and whisk to combine.
- Pour the gelatin mixture over the fruit in the large bowl. Stir to combine. Stir in the reserved orange zest.
- Transfer the mixture to the greased bundt pan or gelatin mold. Cover the pan loosely with plastic wrap or foil, and place in the refrigerator for at least 8 hours, or up to 48 hours. The gelatin will wiggle slightly when it's ready, but it should not seem wet or soupy.
- When you're ready to serve the salad, lightly grease a cake platter or serving dish with cooking spray. This will allow you to move the salad on the plate if necessary.
- Place the serving dish on top of the bundt pan/mold, and carefully flip the pan/mold so it's upside down. If the salad doesn't come out of the pan/mold right away, give it a few minutes. You will hear a "plop"!
- If the salad still hasn't come out, turn the pan/mold back over, and place it in a few inches of warm water for 15–20 seconds. Then try to invert it again. Continue this process until the salad comes out of the mold.
- Garnish with fresh cranberries and orange peel, and serve.
Notes
This is the inexpensive bundt pan that I used. It's nonstick and I highly recommend it!
If you'd like to use a mold, Tupperware makes a gelatin mold. Or if you have a vintage mold, you should definitely use that (and send me a photo—I'd love to see it!). Other options include a large glass bowl or a 13x9 inch dish (in those cases, serve it straight from the serving vessel).
You can reduce the sugar by half if you'd like a less sweet salad.
Want to add nuts? Add one-half cup of finely chopped walnuts or pecans to the cranberry mixture before adding the jello. You could also add one-third cup finely chopped celery for crunch.
Instead of strawberry jello, you could also use cherry jello or raspberry jello.
Do not freeze the salad to speed the firming process along. Freezing can destroy the texture of the salad.
Make it ahead: the salad can be made up to 2 days in advance. Keep it in the mold, covered, in the refrigerator until you are ready to serve it.
Store any leftovers in the refrigerator in a covered container. Once it is out of the mold, it will lose its shape slightly as it sits. But it will still taste delicious!
Nutrition
Calories: 242kcalCarbohydrates: 62gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 68mgPotassium: 126mgFiber: 3gSugar: 56gVitamin A: 83IUVitamin C: 17mgCalcium: 17mgIron: 1mg
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