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–+ servings
Fruited red Jello salad is in a flat clear glass baking dish.

Cranberry Jell-O Salad with Mandarin Oranges

Print Recipe
Cranberry Jell-O Salad with Mandarin Oranges is a delicious mix of tart cranberries, juicy mandarin oranges, and colorful Jell-O.
Prep Time 15 minutes
Chilling Time 5 hours
Total Time 5 hours 10 minutes
Course Condiment, Salad, Side Dish
Cuisine American
Servings 8 Servings
Author Jan Nunes
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Ingredients

  • 6 Ounces Raspberry Jello 1 Large Package
  • 2 Cups Boiling Water
  • 14 Ounces Whole Berry Cranberry Sauce 1 Can
  • 1 Cup Cold Water
  • 8 Ounces Crushed Pineapple 1 Small Can, Drained
  • 15 Ounces Mandarin Oranges 1 Large Can, Drained

Instructions

  • 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.
    6 Ounces Raspberry Jello, 2 Cups Boiling Water
  • 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. Add the cold water and stir well.
    Refrigerate the cranberry mixture for 1 hour or until it is slightly thickened.
    14 Ounces Whole Berry Cranberry Sauce, 1 Cup Cold Water
  • 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.
    8 Ounces Crushed Pineapple, 15 Ounces Mandarin Oranges
  • Chill. Refrigerate for 4 hours or overnight until completely set.

Notes

My Top Tips
♡ Be sure to drain the canned pineapple and mandarin oranges well or the gelatin won't set firmly.
♡  Don't use fresh pineapple. It contains an enzyme called bromelain that prevents gelatin from setting. However, heat destroys the enzyme, which is why canned pineapple can be used.
Make-Ahead & Storage
Make-Ahead: For the best results, make this Jello salad the day or night before serving, so the gelatin has time to set firmly.
Storage: Leftovers can be kept in the refrigerator covered in plastic wrap or stored in an airtight container for up to 1 week. You can transfer the salad to a smaller container to save space in the refrigerator.

Nutrition

Calories: 205kcal | Carbohydrates: 51g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 107mg | Potassium: 139mg | Fiber: 2g | Sugar: 44g | Vitamin A: 397IU | Vitamin C: 17mg | Calcium: 29mg | Iron: 0.4mg
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