Cranberry Pomegranate Jello Salad

Name: Cranberry Pomegranate Jello Salad
Prep time: 45 min
Yield: 15 servings
Ingredients: 6-ounce 6-ounce package cherry, raspberry or cranberry jello; ¼ ¼ cup granulated sugar; 2 2 cups boiling water; 20-ounce 20-ounce can crushed pineapple; 12-ounce 12-ounce bag fresh cranberries, chopped (see note); 1 to 1 ¼ 1 to 1 ¼ cups pomegranate arils, from about 1 large pomegranate; 2 2 cups chopped apples (see note); 6-ounce 6-ounce jar marshmallow cream or marshmallow fluff; 1 1 cup heavy whipping cream; 1 1 cup sour cream

User Reviews

4.8

93 reviews

Excellent

Prep Time
45 mins
Additional Time
8 hrs
Servings
15 servings
Course
Side Dish, Salad
Cuisine
American

Cranberry Pomegranate Jello Salad

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

6-ounce 6-ounce package cherry, raspberry or cranberry jello
¼ ¼ cup granulated sugar
2 2 cups boiling water
20-ounce 20-ounce can crushed pineapple
12-ounce 12-ounce bag fresh cranberries, chopped (see note)
1 to 1 ¼ 1 to 1 ¼ cups pomegranate arils, from about 1 large pomegranate
2 2 cups chopped apples (see note)

Creamy Topping:

6-ounce 6-ounce jar marshmallow cream or marshmallow fluff
1 1 cup heavy whipping cream
1 1 cup sour cream

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Instructions

In a 9X13-inch pan, combine the jello and granulated sugar. Pour in the boiling water and stir until the sugar and jello is fully dissolved.
Drain the pineapple, reserving the juice. Set aside the pineapple. Add cold water to the pineapple juice to equal 2 cups. Stir the water/pineapple juice mixture into the jello.
Add the chopped cranberries, pomegranate arils, reserved crushed pineapple, and chopped apples. Stir to combine. Cover with plastic wrap and refrigerate until set up, 6-8 hours (or up to 2 days ahead of time).
For the creamy topping, scoop the marshmallow cream into a bowl and whip with an electric mixer (handheld or stand mixer) until smooth and slightly runny with no lumps. Gradually add the heavy whipping cream and mix until smooth and slightly thickened, 1-2 minutes. Add the sour cream and continue mixing until thick.
Spread the sweet topping over the entire dish of jello salad and scoop and serve that way OR dollop the topping over individual servings.

Notes

Cranberries: I use a food processor to chop the cranberries. They should be in small pieces, about the size of the pomegranate arils or slightly larger.
Apples: I prefer to use a sweet-tart apple like honey crisp. Peel and core the apple and chop into small pieces.
Heavy Cream: I use Darigold 40% heavy cream; it thickens great in this recipe without having to whip it first. If you are using heavy cream with less milkfat, you may want to whip the cream to soft peaks before using in the recipe so it thickens fully.
Whipped Topping: this makes quite a bit of sweet whipped topping. If you want a lighter ratio of topping to jello, cut the topping ingredients by 1/4 (so, use 4 ounces marshmallow cream, 3/4 cup heavy cream, 3/4 cup sour cream).
Make Ahead: the jello can be made several days in advance, covered, and refrigerated. The sweet topping can be made a day ahead of time (if you are spreading it on top of the jello, I would wait to spread it on top until right before serving).

Nutrition Information

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Serving 1 serving Calories 175kcal (9%) Carbohydrates 34g (11%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 15mg (5%) Sodium 65mg (3%) Fiber 2g (8%) Sugar 28g (56%)