cranberry jello salad
This festive Cranberry Jello Salad combines the tartness of cranberries with the sweetness of pineapple, complemented by crunchy pecans and mini marshmallows. It's a refreshing side dish perfect for holiday gatherings and family dinners.
Equipment
- 1 medium saucepan
- 1 mixing bowl
- 1 whisk
- 1 9x9-inch square dish
- 1 refrigerator
Ingredients
- 1 cup fresh cranberries or 1 can of whole cranberry sauce, 14 oz
- 1 package raspberry or cranberry-flavored Jello 3 oz
- 1 cup boiling water
- 1 cup crushed pineapple drained
- 1 cup mini marshmallows
- ½ cup chopped pecans can substitute with walnuts or omit for nut-free
- ½ cup sour cream
- ¼ cup granulated sugar optional, adjust based on personal taste
Instructions
- If using fresh cranberries, rinse them under cold water and remove any stems or bad cranberries.
- In a medium saucepan, dissolve the Jello powder in 1 cup of boiling water. Stir until thoroughly mixed.
- If using fresh cranberries, chop the cranberries coarsely and fold them into the Jello mixture along with the crushed pineapple, mini marshmallows, chopped pecans, and optional sugar if desired. Mix until well combined.
- Pour the mixture into a 9x9-inch square dish, spreading it evenly.
- Refrigerate for at least 2 hours, or until the Jello has set completely.
- Once set, gently fold in the sour cream until well incorporated.
- Serve chilled and enjoy!
Notes
You can substitute the pecans with walnuts or omit them if you prefer a nut-free salad. For a more vibrant color, you can use a mixture of different flavored Jello. This salad can be made a day in advance for convenience.