This Cranberry Jello Salad is an easy, festive addition to any holiday meal. Raspberry jello is mixed with canned cranberries and topped with a fluffy marshmallow topping.
Now THIS is a cranberry recipe I can get on board with. I’ve never been a huge cranberry sauce fan, but if you mix it with raspberry jello and add a marshmallow topping? Count me in! This cranberry jello salad is quick, easy, and an absolute crowd pleaser!
Ingredients
Cranberry Jello
- Raspberry Jello Mix – the base for our salad. I’ve never seen cranberry jello mix, but if it’s available for you, use that for even more cranberry flavor! However, I love the sweet raspberry flavor to balance out the tartness from the cranberries. Strawberry jello would be another great substitute.
- Cranberry Juice – boiled, then used to dissolve the jello mix. Cranberry juice adds a tart, very concentrated cranberry flavor. If you’re looking for a more mild cranberry flavor, feel free to use 1/2 juice 1/2 water or replace all the cranberry juice with boiling water.
- Whole Berry Cranberry Sauce – you’ll need 2 (14 oz) cans. I love the whole cranberries for some texture, but I’m sure jellied cranberry sauce or even homemade cranberry sauce could be used instead.
- Applesauce – keeps the jello from becoming too firm and gelatinous. It also provides a nice, subtle sweet apple flavor that compliments the tart cranberries really well. Use an unsweetened (store-bought or homemade) to keep this from being too sweet.
Marshmallow Topping
- Mini Marshmallows – provides a sweet flavor and springy texture to balance out the tart, firm jello.
- Sour Cream – mixed with the marshmallows to not only soften their texture, but also to contrast the sweetness by providing a tangy flavor.
- Roasted, Salted Pecans – adds a much needed crunchy texture and salty, nutty flavor. Walnuts may also be used.
How to make
- Dissolve jello with cranberry juice, stir in cranberry sauce and applesauce, then pour into a greased 9×13 inch baking dish. Chill in the fridge overnight.
- Stir together mini marshmallows and sour cream, then chill in the fridge.
- 30 minutes before serving, allow the marshmallows to sit at room temperature, then dollop/spread over the jello.
- Sprinkle with roasted, salted pecans, serve, and enjoy!
Pro tip
Because the jello takes time to set, this is a GREAT make ahead Thanksgiving recipe!
What to serve with cranberry jello salad
Cranberry jello salad is great served next to any holiday dish! Pick your favorite holiday protein and a few extra sides and you’re ready to go.
- Crockpot Ham
- Instant Pot Mashed Potatoes
- Corn Casserole
- Green Bean Casserole
- Sausage Stuffing
- Rhodes Rolls
How to store
Covered leftovers will keep in the fridge for up to a week. I don’t recommend freezing, because the texture will be affected.
– Jennifer
Cranberry Jello Salad
This Cranberry Jello Salad is an easy, festive addition to any holiday meal. Raspberry jello is mixed with canned cranberries and topped with a fluffy marshmallow topping.
Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 16 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 2 (14 oz) cans whole berry cranberry sauce
- 2 cups unsweetened applesauce
- 1 (6 oz) box raspberry jello
- 2 cups boiling cranberry juice use pure tart cranberry juice, not cranberry juice cocktail
- 1 (10 oz) package mini marshmallows
- 1 cup sour cream
- Roasted, salted pecans roughly chopped
Instructions
- Lightly grease a 9x13 inch baking dish with cooking spray then set aside.
- In a large bowl, stir together cranberry sauce and applesauce until no large chunks of the jellied cranberry sauce remain. Set aside.
- In a medium sized bowl, dissolve the jello in the boiling cranberry juice, then stir into the cranberry sauce/applesauce mixture until combined.
- Pour into the prepared baking dish, cover with saran wrap, then chill in the fridge to set, at least 6 hours, but preferably overnight.
- Pour mini marshmallows into a medium sized bowl, then stir in the sour cream until the marshmallows are fully coated. Cover with saran wrap, then place in the fridge.
- 30 minutes before serving, allow the marshmallows to sit at room temperature, then dollop/spread over the jello.
- Sprinkle with roasted, salted pecans, serve, and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:1 Week
Freezer:N/A
Reheat:N/A
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Cranberry Jello Salad
Amount Per Serving (1 scoop)
Calories 232 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 72mg3%
Potassium 80mg2%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 42g47%
Protein 2g4%
Vitamin A 133IU3%
Vitamin C 4mg5%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: canned cranberries, cranberry jello, cranberry sauce, thanksgiving side