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Raspberry gelatin is combined with cranberry sauce, pineapple and orange zest for a delicious side dish or dessert that's perfect for the holidays.

Cranberry Jello Salad

This cranberry jello salad is made with raspberry jello, cranberry sauce, pineapple and orange for a festive treat that's a welcome addition to any holiday table.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 servings
Calories 214kcal
Author Sara Welch


  • 6 ounces of raspberry gelatin 2 small boxes or 1 large
  • 20 ounce can of crushed pineapple in its own juice
  • 1 14 ounce can of whole berry cranberry sauce not jellied
  • the zest of 1 orange
  • Cooking spray
  • Optional Garnishes:
  • 1/2 cup heavy cream
  • 2 tablespoons of granulated sugar
  • fresh cranberries mint sprigs and orange zest for garnish


  • Spray a 6-cup gelatin mold or a 9-inch square pan with cooking spray. This recipe makes approximately 5 cups of gelatin, so you could also use a 4 cup mold and have some leftover to put in a separate container.
  • Place the raspberry gelatin in a large bowl. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and orange zest. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm, for a minimum of 6 hours or up to 3 days in advance.
  • To unmold the gelatin, submerge the bottom 2/3rd of the mold in very hot water for about 30 seconds. Place your serving platter on top of the open part of the mold and flip it over. If it doesn't immediately come out you can repeat the hot water dips until it comes out.
  • Place the gelatin mold back into the fridge until you're ready to serve it.
  • Right before serving, make the whipped cream if you're using it. Beat the cream with a mixer until stiff peaks form, about 3-4 minutes. Add the sugar and beat for another 30 seconds. Place the whipped cream on top of the gelatin and top with cranberries, mint sprigs and orange zest.


The gelatin mold can be made a few days in advance and stored, loosely covered in the fridge. Add the whipped cream and garnishes right before serving.


Calories: 214kcal | Carbohydrates: 38g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 23mg | Fiber: 3g | Sugar: 34g