Go Back
+ servings
red cranberry jello salad in a ring on a glass cake stand with orange peel and fresh cranberries as garnish.

Cranberry Jell-O Salad

This sweet salad is a show-stopping side dish or dessert for your next gathering.
5 from 1 vote
Prep Time 15 mins
Refrigeration time 8 hrs
Total Time 8 hrs 15 mins
Course Side Dish
Cuisine American
Servings 12 servings
Calories 242 kcal

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 Jell-O
  • 2 cups granulated sugar

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 Jell-O 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 Jell-O 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

Use a fine microplane to zest the orange.
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!).
Do not freeze the salad to speed the firming process along. Freezing can destroy the texture of the salad.

Nutrition

Calories: 242kcalCarbohydrates: 62gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 68mgPotassium: 126mgFiber: 3gSugar: 56gVitamin A: 83IUVitamin C: 17mgCalcium: 17mgIron: 1mg
Keyword cranberry salad
Tried this recipe?Let us know how it was!