Cranberry Jell-O Salad with Mandarin Oranges

Why This is the Best Cranberry Jello Salad!

This festive cranberry Jell-O salad has been a family favorite at our Thanksgiving table for as long as I can remember. While other families served cranberry sauce or relish, my mom always made this fruity Jell-O salad-a recipe she probably found in a magazine or on a can back in the 1960s. I still remember her trying chopped nuts the first time and deciding they weren't needed!

What makes this old-fashioned salad special is how the whole-berry cranberry sauce melts into the hot gelatin, creating a beautiful sweet-tart balance. Once slightly thickened, crushed pineapple and mandarin oranges are folded in. This method of letting the gelatin thicken helps evenly distribute the fruit, just like in my Strawberry Jell-O Fruit Salad. Then it's all chilled in a simple 13" x 9" Pyrex dish-just the way Mom did it.

The secret to getting it just right is reducing the cold water so the salad sets firmly and draining the fruit well. Skip using the canned fruit juices; keeping the balance of sweet and tangy makes this classic holiday side dish truly irresistible.

So, let's cook!

Ingredient Notes

Here's what you need to make my mom's cranberry jello salad recipe:

• Raspberry Jello - I prefer to use the Jell-O brand because the flavor is consistently good and strong. Bargain brands sometimes have a weaker flavor or the box makes less than 8 - ½ cup servings.
• Whole Berry Cranberry Sauce - This needs to be the jellied sauce that contains whole cranberries. Using a whole berry sauce adds more texture and bursts of tart cranberry flavor to the salad.
• Crushed Pineapple - I've used "canned in own juice" and "light syrup" and both are delicious. You must drain the pineapple well to prevent the gelatin from being diluted.
• Mandarin Orange Segments - I generally buy a "canned in light syrup" for the best flavor. They also need to be drained well before being added to the salad.
• Boiling Water & Cold Water - You will need boiling water to dissolve the gelatin and cold water to cool it so it will set more quickly. (not shown)

Please see the recipe card for the exact quantities.

Substitutions & Variations

• Use Other Jell-O Flavors. This cranberry salad can be made with strawberry, raspberry, or cherry jello.
• Substitute Pineapple Tidbits. Instead of crushed pineapple, you can use an equal amount of pineapple tidbits. 
• Substitute Orange Juice. Instead of cold water, you can substitute an equal amount of orange juice. 
• Add Pecans. Add 1 cup chopped pecans when adding the pineapple and mandarin oranges.
• Add Chopped Celery. Celery is a great addition to this salad. Add 1 cup finely chopped celery when adding the pineapple and mandarin oranges.

How to Make this Cranberry Jello Salad with Mandarin Oranges

1. Dissolve. In a large bowl mix the Jell-O powder with the boiling water and stir for 2 to 3 minutes or until the gelatin is well dissolved.

2. Add and Chill. Add the entire can of cranberry sauce to the hot Jell-O and stir for 5 to 6 minutes or until it is completely melted. Then, add the cold water and stir well. Refrigerate the cranberry mixture for 1 hour or until it is slightly thickened.

3. Stir-in. Add the drained crushed pineapple and drained mandarin oranges to the thickened cranberry Jell-O. Stir gently and transfer the gelatin mixture into a 13 x 9" baking dish, a large decorative serving bowl, or a 2-quart flat casserole.

4. Chill. Refrigerate for 8 hours or overnight until completely set.

We like to cut the salad into squares and serve it plain, but you can serve it with a dollop of mayonnaise, homemade whipped cream, or Cool Whip, or simply scoop it from the dish with a spoon.

Cranberry Jello Mold

To make a molded salad for extra festive holiday meals, pour the cranberry jello mixture into a mold and chill until firm. You can use a metal gelatin mold, silicone Jell-o mold, or bundt pan.

When ready to serve dip the mold into hot water to release the jelly, place a serving platter over the top of the mold, and flip the platter over. Use a paper towel to blot any juices to keep the plate pretty.