Grandma’s Cranberry Jello Salad Recipe
Introduction
Grandma’s Cranberry Jello Salad is a nostalgic, colorful dish that combines tart cranberries, sweet pineapple, and crunchy toasted walnuts in a bright raspberry Jell-O base. This refreshing salad is perfect for holiday gatherings or anytime you want a unique, fruity side.
Ingredients
- 1 cup finely chopped walnuts
- 1 cup boiling water
- 6 ounces raspberry Jell-O (2 small boxes or 1 large)
- 3/4 cup cold water
- 1/4 cup freshly squeezed orange juice (about the juice from 1 large navel orange)
- 1 (20 ounce) can crushed pineapple (undrained)
- 1 (14 ounce) can whole berry cranberry sauce
- Whipped cream (for garnish)
- Orange zest (for garnish)
- Fresh cranberries (for garnish)
Instructions
- Step 1: Heat a medium nonstick skillet over medium heat. Add the chopped walnuts and toast them, stirring once a minute to prevent burning. Continue until they are browned and aromatic, about 5 minutes. Remove from heat and transfer to a dish to cool.
- Step 2: In a large liquid measuring cup, combine the boiling water and Jell-O powder. Stir constantly for about 2 minutes until the Jell-O granules are completely dissolved. Then stir in the cold water and freshly squeezed orange juice.
- Step 3: In a large mixing bowl, combine the undrained crushed pineapple and whole berry cranberry sauce. Pour the Jell-O mixture over the fruit and gently stir to combine. Add the cooled toasted walnuts and stir again to mix everything evenly.
- Step 4: Pour the mixture into a glass bowl or another dish large enough to hold 5 cups. Cover with cling wrap and refrigerate for at least 6 hours, preferably overnight, until set.
- Step 5: Once set, garnish the salad with dollops of whipped cream, a sprinkle of orange zest, and fresh cranberries. Keep refrigerated until ready to serve.
Tips & Variations
- Toast the walnuts carefully to enhance their flavor without burning. Stir frequently to ensure even toasting.
- For a brighter citrus flavor, substitute some of the orange juice with fresh lemon juice.
- Use a clear glass bowl to showcase the salad’s vibrant colors.
- Add a handful of mini marshmallows for extra sweetness and texture.
Storage
Store the cranberry Jello salad covered in the refrigerator for up to 3 days. It’s best served chilled and can be spooned onto plates directly. Avoid freezing, as the texture will change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different flavor of Jell-O?
Yes, you can substitute raspberry Jell-O with other fruit flavors like cherry or strawberry for a different taste, but raspberry complements the cranberry and pineapple best.
Can I prepare the salad in advance?
Absolutely! This salad improves if prepared the day before to allow full setting and flavors to meld. Just make sure to keep it refrigerated and covered.
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Grandma’s Cranberry Jello Salad Recipe
- Total Time: 6 hours 20 minutes
- Yield: 6 servings 1x
Description
Grandma’s Cranberry Jello Salad is a timeless, vibrant dish combining toasted walnuts with a luscious blend of raspberry Jell-O, crushed pineapple, and whole berry cranberry sauce. This refreshing and festive salad sets overnight to create a visually appealing and flavorful side, perfect for holiday gatherings or any occasion that calls for a sweet and tangy treat.
Ingredients
Walnuts
- 1 cup finely chopped walnuts
Jello Mixture
- 1 cup boiling water
- 6 ounces raspberry Jell-O (2 small boxes or 1 large)
- 3/4 cup cold water
- 1/4 cup freshly squeezed orange juice (about the juice from 1 large navel orange)
Fruit Ingredients
- 1 (20 ounce) can crushed pineapple (undrained)
- 1 (14 ounce) can whole berry cranberry sauce
Garnish
- Whipped cream
- Orange zest
- Fresh cranberries
Instructions
- Toast Walnuts: Heat a medium nonstick skillet over medium heat. Add the chopped walnuts and toast them while stirring once a minute to prevent burning, until they are browned and aromatic, about 5 minutes. Remove from heat and transfer to a separate dish to cool.
- Dissolve Jell-O: In a large liquid measuring cup, add the boiling water. Pour in the raspberry Jell-O and stir constantly for about 2 minutes until completely dissolved. Then stir in the cold water and freshly squeezed orange juice.
- Combine Fruit and Jello: In a large mixing bowl, add the undrained crushed pineapple and whole berry cranberry sauce. Pour the Jell-O mixture over the fruit and stir gently to combine. Add the cooled toasted walnuts and mix everything together.
- Chill to Set: Pour the Jell-O mixture into a glass dish that can hold at least 5 cups. Cover with cling wrap and refrigerate for at least 6 hours, preferably overnight, to allow it to set firmly.
- Garnish and Serve: Once set, garnish the salad with dollops of whipped cream, a sprinkle of orange zest, and fresh cranberries. Keep refrigerated until ready to serve.
Notes
- Toasting the walnuts enhances their flavor and adds a nice crunch to the salad.
- Using a glass dish not only holds the salad firmly but also showcases the beautiful colors.
- Allowing the salad to set overnight results in the best texture and flavor melding.
- You can prepare this salad a day in advance to save time on the day of serving.
- Substitute raspberry Jell-O with other red berry flavors if desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: cranberry salad, Jello salad, holiday side dish, cranberry Jello, pineapple Jello salad, walnut Jello salad, festive salad, no-cook salad
