{"id":44268,"date":"2022-10-19T13:48:38","date_gmt":"2022-10-19T17:48:38","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=44268"},"modified":"2024-01-27T08:01:20","modified_gmt":"2024-01-27T13:01:20","slug":"cranberry-jello-salad","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/cranberry-jello-salad\/","title":{"rendered":"Cranberry Jello Salad"},"content":{"rendered":"

This versatile and festive cranberry Jello salad recipe is full of flavour and texture. Serve it as a side, in place of cranberry sauce, or even as a dessert!<\/p>\n

\"A<\/p>\n

In the past couple of months, we\u2019ve been leaning in to developing new recipes for holiday dinners. <\/p>\n

We\u2019ve been eating a lot of food that\u2019s a bit more suitable for Christmas Dinner or Thanksgiving dinner, than for the random August evening we had them, LOL.<\/p>\n

Food blogging is fun like that!<\/p><\/div>\n

Anyway, lately we\u2019ve been all about the cranberry recipes, as we can finally get the fresh fruits in store. <\/p>\n

I love the bright flavors that tart cranberries can bring to a dish, whether alone or in combination with the other flavors I tend to pair the berries with.<\/p>\n

In getting ready for Canadian Thanksgiving last week, we decided to have some fun and develop our own version of cranberry Jello salad.<\/p><\/div>\n

I don\u2019t have a lot of Jello recipes, just Halloween Popcorn<\/a> and the original recipe it evolved from, Fruity Glazed Popcorn<\/a>.<\/p>\n

Yep, despite having spent 12 years living in the midwest - AND having dated a Mormon at one point - I didn\u2019t have ANY Jello salad recipes!<\/p>\n

Time to change that, I figure!<\/p><\/div>\n

\n

Fresh Cranberry Jello Salad<\/h4>\n

SO, we designed this easy cranberry salad recipe from the ground up, to our own tastes.<\/p>\n

Rather than use canned cranberry sauce, I used fresh cranberries.<\/p>\n

We considered using canned mandarin oranges, but decided to use fresh orange zest and juice instead.<\/p>\n

We did include crushed pineapple, as the texture of a cranberry pineapple Jello salad sounded fun.<\/p>\n

Added some nuts and apples for texture, and boom - a fun, festive side dish, perfect for the holiday season.<\/p><\/div>\n

Well... sort of, anyway.<\/p>\n

Not so far as the holiday meal aspect goes, but the \u201cside dish\u201d. Its versatility makes it a bit ... confusing.<\/p>\n

Traditionally, this kind of cranberry pineapple salad is served as a delicious side dish, along with traditional Thanksgiving sides.<\/p>\n

My first time making it, I used it as kind of a cranberry relish - a condiment, in place of cranberry sauce.<\/p>\n

Spoon it into a bowl and top with some whipped cream?<\/p>\n

That\u2019s a DESSERT.<\/p>\n

Anyway, whatever place this Jello cranberry salad may take on your menu, it\u2019s the perfect addition to the holiday table!\n<\/p><\/div>\n

\"A<\/p>\n

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Ingredients<\/h2>\n

This recipe uses some pretty simple ingredients, and you should be able to find them in any grocery store. I do have a few notes on some of them, though:<\/p>\n

Fresh Cranberries<\/h4>\n

Unlike many recipes out there - which tend to use whole cranberry sauce and\/or cranberry juice - I use fresh, whole cranberries.<\/p>\n

I just love the fresh taste of actual berries, without all the processing in the canned sauce. <\/p>\n

I generally only make this in the fall\/winter - when cranberries are widely available - so I look for any excuse to use them!<\/p>\n

Frozen cranberries also work - just thaw them before chopping.<\/p>\n

If you want to use a can of cranberry sauce, go ahead - just leave out the additional sugar that the recipe calls for, and use the whole berry cranberry sauce.<\/p><\/div>\n

\n

Jello<\/h4>\n

Traditionally, these salads start with a Raspberry Jello<\/a> base, or sometimes use Cherry Jello<\/a>.<\/p>\n

Personally, I like to lean in on the Cranberry, and use Cranberry Jello<\/a> instead of raspberry gelatin. <\/p>\n

It can be hard to find in Canada - I had to order from American Amazon - so feel free to use Raspberry or Cherry if you can\u2019t find it.<\/p>\n

Pro tip: I call for 2 small boxes, as I\u2019ve only seen the cranberry Jello in the small size. <\/p>\n

If you\u2019re using a flavor that comes in the large boxes, you\u2019d use 1 large box.<\/p><\/div>\n

\"A <\/p>\n

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Crushed Pineapple<\/h4>\n

Fresh pineapple contains bromelain, which is a enzyme that breaks down protein strands. <\/p>\n

That\u2019s not just random trivia - it\u2019s an explanation as to why you can\u2019t use fresh pineapple in Jello. <\/p>\n

When it comes to canned pineapple - or canned pineapple juice - it\u2019s been heated to a point that deactivates the bromelain.<\/p>\n

Anyway, I use crushed pineapple. You\u2019re going to measure out the cup, and drain it - but save the juice, as it\u2019s also used.<\/p>\n

An Orange and an Apple<\/h4>\n

I use an orange for both the orange zest and the orange juice. You can use whatever variety you like, I\u2019ll generally use a Navel orange or Valencia orange.<\/p>\n

As for the apple, I usually go for a tart or sweet-tart variety. It\u2019s Mutsu season here (and I\u2019m OBSESSED), so that\u2019s what I use. <\/p>\n

Granny Smith is another great option - you can peel them or not, your choice.<\/p><\/div>\n

\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Chopped Pecans<\/a>
\nGranulated sugar
\nSalt<\/p>\n

... I just don\u2019t really have anything to say about these ingredients!<\/p><\/div>\n

\"A<\/p>\n

\n

Equipment<\/h2>\n

Aside from the basics - a pot, mixing bowl, measuring implements, etc... you\u2019ll need something to set it in and - generally - a serving platter to serve it on.<\/p>\n

As far as a Jello mold goes, I like to use a silicone bundt pan.<\/p>\n

Silicone works well as a gelatin mold, as it\u2019s easier to loosen - or even peel back - from the Jello, than a hard plastic mold is.<\/p>\n

If you don\u2019t want to mess around with molding and unmolding it, you can just let it set up in a casserole dish. An 8 x 8 square dish works well.<\/p><\/div>\n

Oh, and pro tip?<\/p>\n

If you use a mold and it doesn\u2019t unmold right, you can do 1 of two things:<\/p>\n

1. Heat it up just enough to melt it, try again.<\/p>\n

2. Chop up the cranberry Jello salad, serve it in a serving bowl or small trifle dish instead.<\/p><\/div>\n

\"A<\/p>\n

How to Make Cranberry Jello Salad<\/h2>\n

The full recipe is in the recipe card at the end of this post, here is a pictorial walk through.<\/i><\/p>\n

Rinse and pick through the cranberries, removing any that are under ripe or blemished.<\/p>\n

Transfer cranberries to a food processor, along with the sugar and salt. <\/p>\n

Blitz until chopped into pieces that are about \u00bc the size of the whole cranberries, or slightly smaller. <\/p>\n

Zest the orange, placing the zest in a medium pot. Juice the orange into a measuring up.<\/p>\n

Drain the crushed pineapple, collecting the orange juice in the same measuring cup as the orange juice.<\/p>\n

\"A<\/p>\n

Add hot water to the measuring cup to bring it up to 1 \u00bd cups total liquid, pour into the pot. <\/p>\n

Transfer chopped cranberries and sugar to the pot. Stir well, bring to a boil over medium-high heat. Turn heat down and simmer for 2 minutes.<\/p>\n

\"Cranberries<\/p>\n

Once 2 minutes are up, remove from heat and add Jello powder, stirring until completely dissolved - there should be no visible granules on the spoon or pot.<\/p>\n

\"A<\/p>\n

Pour into a large bowl, along with the cold water. Stir well and set aside.<\/p>\n

Peel and chop the apple. Add chopped apple, drained pineapple, and pecans to the Jello mixture, stirring well to combine. <\/p>\n

\"A<\/p>\n

Cover with plastic wrap (or a lid, if your bowl has one). Chill for 60 minutes, or until it starts to thicken a little bit. <\/p>\n

Note: This can take up to a couple of hours.<\/i><\/p>\n

Spray a Jello mold with cooking spray. <\/p>\n

My Jello mold was a bit wobbly, so I set it inside a similarly sized bowl, to give it a bit of stability. I find it gives me the best results to do so.<\/p>\n

Pour thickened Jello mixture into the mold, then chill for several hours until set.\t<\/p>\n

\"A<\/p>\n

Shortly before serving, peel back the edge of the mold - if applicable - and place the serving plate on top, upside down.<\/p>\n

Flip the plate and mold over - holding them together - and carefully unmold the salad right onto the serving plate.<\/p>\n

\"A<\/p>\n

\n

Serving<\/h4>\n

You can either cut slices of this salad, or spoon it out.<\/p>\n

If serving it as a dessert, it\u2019s excellent with a creamy topping - try Cool Whip, spray whipped cream, or homemade whipped cream.<\/p>\n

Leftovers<\/h4>\n

Cover leftovers with plastic wrap - or transfer to an airtight container - and store in the fridge for up to 5 days or so.<\/p><\/div>\n

\"A\t\t\t\t\t\t\t\t\t\t<\/p>\n

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More Gluten-Free Holiday Recipes!<\/h2>\n

Looking for something festive - for the whole family? Here are some great gluten-free recipes perfect for your holiday table!<\/p>\n

Cranberry Chicken<\/a>
\nGluten-Free Candy Cane Cookies <\/a>
\nGluten Free Fruitcake <\/a>
\nGluten-Free Fruitcake Cookies <\/a>
\nGluten Free Gingerbread Cookies <\/a>
\nGluten-Free Gingerbread Scones<\/a>
\nGluten-Free Maple Pumpkin Pie <\/a>
\nGluten Free Pumpkin Spice Mini Doughnuts <\/a>
\nGluten-Free Paska [Easter Bread]<\/a>
\nGluten Free Sauerkraut Buns [Pyrizhky]<\/a>
\nGluten-Free Stuffing Recipe<\/a>
\nHoney Roasted Carrots & Parsnips<\/a>
\nPumpkin Cheese Ball - Classier Version<\/a>
\nPumpkin Cheese Ball - Trashier Version<\/a>
\nSlow Cooker Pork Tenderloin with Fruit Sauce<\/a>
\nSweet Potato Souffle<\/a>
\nTurkey Meatballs with Cranberry Glaze<\/a><\/p>\n

Need holiday foods that are gluten free AND low carb? Here are a few more ideas, from my low carb blog:<\/p>\n

Low Carb Turkey Gravy<\/a>
\nKeto Stuffing<\/a>
\nLow Carb Scalloped Potatoes<\/a>
\nHasselback Turnips<\/a>
\nLow Carb Funeral Potatoes<\/a>
\nPumpkin Fat Bombs<\/a>
\nTurkey Meatballs with Keto Cranberry Glaze<\/a>\n<\/div>\n

\"A<\/p>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment!\n<\/p><\/div>\n

\"A<\/p>\n

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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Molded Cranberry Jello Salad Recipe<\/h2>\n
<\/div>\n
This versatile cranberry Jello salad is full of flavour and texture. Serve it as a side, in place of cranberry sauce, or even as a dessert!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Chill time<\/span>4 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>4 hours<\/span><\/span> hrs<\/span> 25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert, Side Dish<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Gluten Free, Low Lactose<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>98<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>
  • Jello Mold<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 12<\/span> oz<\/span> Fresh cranberries<\/span><\/li>
    • \u00bd<\/span> cup<\/span> Granulated sugar<\/span><\/li>
    • \u00bc<\/span> teaspoon<\/span> Salt<\/span><\/li>
    • 1<\/span> Large orange<\/span><\/li>
    • 1<\/span> cup<\/span> Crushed pineapple<\/span><\/li>
    • 2<\/span> small boxes Cranberry flavoured Jello<\/span> can use Raspberry or Cherry<\/span><\/li>
    • 2<\/span> cups<\/span> Cold water<\/span><\/li>
    • 1<\/span> Tart apple<\/span><\/li>
    • \u00bd-1<\/span> cup<\/span> Chopped pecans<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Rinse and pick through the cranberries, removing any that are under ripe or blemished.<\/div><\/li>
      • Transfer cranberries to a food processor, along with the sugar and salt.<\/div><\/li>
      • Blitz until chopped into pieces that are about \u00bc the size of the whole cranberries, or slightly smaller.<\/div><\/li>
      • Zest the orange, placing the zest in a medium pot. Juice the orange into a measuring up.<\/div><\/li>
      • Drain the crushed pineapple, collecting the juice in the same measuring cup as the orange juice.<\/div><\/li>
      • Add hot water to the measuring cup to bring it up to 1 \u00bd cups total liquid, pour into the pot.<\/div><\/li>
      • Transfer chopped cranberries and sugar to the pot. Stir well, bring to a boil over medium-high heat. Turn heat down and simmer for 2 minutes.<\/div><\/li>
      • Once 2 minutes are up, remove from heat and add Jello powder, stirring until completely dissolved - there should be no visible granules on the spoon or pot.<\/div><\/li>
      • Pour into a large bowl, along with the cold water. Stir well and set aside.<\/div><\/li>
      • Peel and chop the apple. Add chopped apple, drained pineapple, and pecans to the Jello mixture, stirring well to combine. Chill for 60 minutes, or until it starts to thicken.<\/div><\/li>
      • Spray a Jello mold with pan spray. Pour thickened Jello mixture into the mold, then chill for several hours until set.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>

        Video<\/h3>