Cranberry Jello Salad
User Reviews
5.0
9 reviews
Excellent
Cranberry Jello Salad
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A festive holiday side dish or dessert with just 5 ingredients!
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Ingredients
- 1 (3 ounce) package raspberry jello or cherry jello
- 1 cup boiling water
- ½ cup cold water
- 1 small orange (or 2 clementines), peeled and diced
- ½ cup crushed pineapple, well drained
- 1 (14 ounce) can whole cranberry Sauce
- ½ cup Chopped Pecans
- Optional garnish: chopped fresh parsley; whipped cream or Cool Whip
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Instructions
- In a large bowl, dissolve Jell-O in boiling water, whisking for 2 minutes. Whisk in the cold water. Cool in the refrigerator just until slightly thickened (about 45 minutes – 1 hour).
- Gently skim off any foam or bubbles on top of the Jell-O. Stir in oranges, pineapple, cranberry sauce, and pecans.
- Pour into an 8-inch square dish that has been lightly sprayed with cooking spray. Chill in the refrigerator until completely set (at least 4 hours or overnight).
- Slice into squares and garnish with optional toppings.
Notes
- Wrapped tightly, the jello salad will keep in the fridge for 4-5 days. I do not recommend freezing this dish. The jello changes structure when frozen and will not hold its structure when thawed.
Nutrition Information
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Serving
1square
Calories
155kcal
(8%)
Carbohydrates
29g
(10%)
Protein
1g
(2%)
Fat
4g
(6%)
Sodium
58mg
(2%)
Potassium
72mg
(2%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
50IU
(1%)
Vitamin C
9.4mg
(10%)
Calcium
13mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 9people
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 155kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Sodium | 58mg | 2% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 9.4mg | 10% |
| Calcium | 13mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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