Cranberry-Orange Jell-O Salad

Can you even call it a holiday gathering if someone doesn’t bring a vintage Jell-O salad mold? These jiggly, technicolor showstoppers of mid-century potlucks past are equal parts nostalgia and kitsch, and it seems nearly every family has their own special variation on this retro holiday recipe. This cranberry-orange Jell-O salad is a classic combination of fruit-flavored gelatin, chopped fruits and unexpected ingredients like celery and toasted nuts. Making the cranberry-orange salad in a fluted mold ensures it looks just as spectacular as it tastes.

Ingredients for Cranberry-Orange Jell-O Salad

• Gelatin: A teaspoon of unflavored gelatin and a package of raspberry gelatin create the base for this Jell-O salad.
• Cranberries: This autumn fruit provides the cranberry-orange Jell-O mold with its signature tart flavor. You can use fresh or frozen cranberries for this recipe; if using frozen, allow them to thaw before adding them.
• Apples: A tart apple variety like Granny Smith is a great choice to balance the sweet Jell-O.
• Navel orange: A whole orange adds sweetness to the cranberry-orange Jell-O mold. When looking for perfectly ripe oranges, pick firm, unblemished fruit with a bit of heft. You can peel the orange or leave it unpeeled. If you opt not to peel the orange, scrub it well.
• Sugar: Granulated sugar sweetens the molded cranberry-orange salad.
• Chopped walnuts: Chopped walnuts add crunch. You could also use chopped pecans in place of the walnuts.
• Celery: Finely chopped celery adds a crunchy texture and subtle flavor to the Jell-O salad.

Directions

Step 1: Prep the gelatin

Sprinkle unflavored gelatin over 1 tablespoon of cold water and let it stand for one minute. Add boiling water and the raspberry gelatin and stir until the gelatin is dissolved, about two minutes. Stir in the remaining cold water. Refrigerate it until it’s thickened, about 45 minutes.

Step 2: Make the cranberry relish

Pulse 2-1/3 cups of cranberries, apples and orange in a food processor until they’re chopped. Transfer the mixture to a small bowl and stir in the sugar. Stir the fruit mixture into the thickened gelatin. Fold in the walnuts, celery and remaining whole cranberries.

Editor’s Tip: For added flavor, toast the walnuts before adding to the gelatin mixture.

Step 3: Fill the mold

Coat a 10-inch fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray. Pour in the gelatin mixture. Cover and refrigerate it overnight or until it’s firm.

Step 4: Unmold and serve

Unmold the Jell-O salad onto a serving platter. Garnish as desired.

Cranberry-Orange Jell-O Salad Variations

• Skip the mold: For a more casual presentation, skip the mold and make the Jell-O salad in a large serving bowl or 9-by-13-inch dish instead. You can also spoon servings into individual bowls or glasses before chilling it.
• Make it creamy: To make it creamy, stir in up to 2 cups of sour cream or plain Greek yogurt.
• Go big with garnishes: Top the unmolded cranberry-orange Jell-O salad with freshly whipped cream, sugared cranberries and/or mint leaves.
• Add other fruits: To change the flavor, mix in pineapple tidbits, chopped fresh cherries, sliced berries such as strawberries or raspberries, or even sliced bananas.
• Switch up the gelatin: Use another fruit-flavored gelatin, such as strawberry or cherry, instead of raspberry.

How to Store Cranberry-Orange Jell-O Salad

Cover leftover cranberry-orange Jell-O salad tightly with storage wrap, or place individual pieces in an airtight container. It will last up to four days in the fridge.

Cranberry-Orange Jell-O Salad Tips

Are fresh or frozen cranberries best for cranberry-orange Jell-O salad?

You can use fresh or frozen cranberries to make this cranberry-orange Jell-O salad. When using frozen cranberries, allow them to thaw in the refrigerator for a few hours or overnight. Pat the cranberries dry with a towel to remove excess moisture before adding them to the food processor.

What’s the best way to remove gelatin from the mold?

Be sure to generously spray the mold with cooking spray before adding the gelatin mixture, as this will make removing the gelatin from the mold much easier. If the gelatin still isn’t budging from the mold, place the mold in a pan of hot water for 10 seconds and try again. Repeat the process until the gelatin easily slides out of the mold.