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.
20ounce cancrushed pineapple in its own juicedo not drain
14ounce canwhole berry cranberry saucenot jellied
the zest of 1 orange
Cooking spray
Optional garnishes
1/2cupheavy cream
2tablespoonsof granulated sugar
fresh cranberries, mint sprigs and orange zest for garnish
Instructions
For the salad
Spray a 6 cup gelatin mold or a 9-inch square pan with cooking spray.
Place the raspberry gelatin in a large bowl. Add 1 cup of boiling water, and stir or whisk until the gelatin is completely dissolved.
Stir in 1/2 cup cold water.
Add the pineapple with its juice, cranberry sauce and orange zest. Stir until everything is well combined.
Pour the mixture until the mold or pan. Cover with plastic wrap, and refrigerate for at least 6 hours.
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.
Optional garnishes
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.
Notes
The gelatin mold can be made 3 days in advance and stored, loosely covered in the fridge. Add the whipped cream and garnishes right before serving.
Don't have time to make your own whipped cream? Store bought whipped topping is also a great choice.