Cranberry Jello Salad Mold with Pineapple and Pecans

This cranberry jello salad mold is a make ahead side dish with raspberry jello, pineapple tidbits, whole berry cranberry sauce, celery, and chopped pecans. It takes about 15 minutes to mix, then it chills for at least 24 hours until it is ready to slice.

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I made this one in my vintage Tupperware Jello mold, not just a bowl, so it comes out in one pretty piece.yes It is the old-fashioned cranberry jello salad that holds its shape on a plate.

I used pineapple tidbits instead of crushed pineapple because I think the chunks look prettier in each slice. I also made my own cranberry sauce, since I could not find a canned one without high fructose corn syrup.

Best of all, you make it ahead. Make it on Tuesday, and it is ready to serve on Thursday.

Jello Salads at My Mother’s Bible Study

When I was a little girl in the 1950s and 1960s, my mother always had a Bible study at our house. She played the piano, and we had people over for hymns and worship. It was a regular part of our lives.

My mother always set out an elaborate spread of finger food, usually using her silver tea set.

Jello salads were always a big part of that table. I thought it was the most fun when people came over. We played hymns, worshiped, and ate finger food and jello salads.

A jello mold on my own table still takes me right back to those gatherings.

Why You’ll Love This Cranberry Jello Salad Mold

• It is a make ahead side dish, so Thursday is one less thing to think about.
• It takes about 15 minutes of hands on time.
• The sweet and tart flavors go well next to turkey, ham, and stuffing.
• You can use regular or sugar-free raspberry jello.
• The celery and pecans give you a little crunch in every slice.

What Is a Cranberry Jello Salad Mold?

A cranberry jello salad mold is a gelatin salad that sets in a mold, so it turns out in one piece you can slice. Some folks call it a congealed salad or a jellied cranberry salad.

This one starts with raspberry jello and has pineapple, cranberry sauce, celery, and pecans stirred in. It is one of those cranberry salad recipes with jello that sits right next to the turkey.

Ingredients You’ll Need

• 2 boxes (3 oz each) raspberry Jell-O, regular or sugar-free
• 1 can (20 oz) pineapple tidbits in juice, drained, with the juice saved
• Water, enough to add to the pineapple juice to make 2 cups of liquid
• 1 can (14 oz) whole berry cranberry sauce, or 14 oz homemade cranberry sauce
• 1/2 cup chopped celery
• 1/2 cup chopped pecans

Ingredient Notes and Substitutions

• Jell-O: I used two 3 oz boxes of raspberry. Regular and sugar-free both work.
• Pineapple: Use canned pineapple tidbits. Fresh pineapple keeps jello from setting.
• Pineapple juice: Save every bit of it. It dissolves the jello, so you add water to the juice until you have 2 cups.
• Cranberry sauce: Canned works fine if you find one you like. I made mine with 1 package of fresh cranberries, 1 cup of water, and 1 cup of sugar, then used 14 oz of it. Here is my homemade fresh cranberry relish if you want to make your own.
• Celery: Chop it small so the slices hold together.
• Pecans: Walnuts work too.

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Equipment Needed

• A 1.3 liter (about 5 1/2 cup) jello mold
• A medium saucepan
• Measuring cups
• A mixing spoon
• A cutting board and knife
• A serving plate

How to Make a Cranberry Jello Salad Mold

1. Measure the Liquid: Pour the juice from the pineapple can into a measuring cup. Add water until you have 2 cups of liquid.
2. Dissolve the jello: Pour the liquid into a saucepan and bring it to a boil. Stir in both boxes of jello until it dissolves.
   Pro tip: Keep stirring until you do not see any grains at the bottom of the pan.
3. Fill the Mold: Pour the hot jello into your mold. Place it in the refrigerator.
4. Chill Until It Just Starts to Set: Chill for 25 to 30 minutes, until it looks thick like egg whites. Start checking at 15 minutes.
   Pro tip: Do not wait until it is firm. Jello that is just starting to set holds the fruit in place so it does not sink.
5. Stir in the Add-Ins: Add the pineapple tidbits, cranberry sauce, celery, and pecans. Stir gently until everything is spread evenly.

6. Chill for 24 Hours: Cover the mold and refrigerate for at least 24 hours. If you make it on Tuesday, it is ready on Thursday.
   Pro tip: Set the mold on a flat shelf so the top stays level.
7. Unmold and Serve: Set the mold on your serving tray first, then very gently loosen the middle part of the mold. It should just release.

Tips and Tricks

• Drain the pineapple over a measuring cup so you catch all the juice.
• Chop the celery and pecans small so the slices stay together.
• Make sure to leave a full 24 hours. This is not a recipe to rush.

Make Ahead and Storing Leftovers

This cranberry jello salad is meant to be made ahead. Keep it covered in the refrigerator until you are ready to unmold it.

Leftovers keep in the refrigerator for 3 to 5 days.

Planning the whole meal? Grab my Thanksgiving Day Planner free printable.

What to Serve with Cranberry Jello Salad Mold

• How to Roast a Thanksgiving Turkey
• Crockpot Turkey Breast
• Cornbread Stuffing
• Retro Cracker Stuffing
• 21 Easy Traditional Thanksgiving Side Dishes

Frequently Asked Questions

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