Cranberry Pomegranate Jello Salad
User Reviews
4.8
Cranberry Pomegranate Jello Salad
Description
The Cranberry Pomegranate Jello Salad brings together cherry gelatin dissolved with sugar and boiling water, combined with fresh fall fruits including chopped cranberries, pomegranate arils, apples, and crushed pineapple. The gelatin base sets to a firm, slightly tangy and sweet texture that holds the mix-ins evenly throughout. A creamy topping made from marshmallow cream, heavy whipping cream, and sour cream is whipped together until thick and smooth, providing a contrasting richness and softness atop the fruity jello layer.
The fresh, chopped cranberries lend a tart bite balanced by the sweetness of pineapple and apple pieces, while the pomegranate seeds add bursts of texture and flavor. After refrigerating for 6 to 8 hours to set, the salad is ready to be served chilled as a fruit-based dessert that pairs well with holiday or potluck meals.
The amount of whipped topping can be adjusted for lighter coverage by scaling ingredients down, and the salad can be prepared a few days ahead, keeping the topping separate until just before serving.
Ingredients
- 6-ounce ounce package cherry gelatin or raspberry or cranberry gelatin
- ¼ cup granulated sugar
- 2 cups water boiling
- 20-ounce ounce can pineapple crushed
- 12-ounce ounce bag Cranberry fresh; chopped
- 1 to 1 ¼ to 1 ¼ cups pomegranate arils from about 1 large pomegranate
- 2 cups apple chopped, see note
Creamy Topping:
- 6-ounce ounce jar marshmallow cream or marshmallow fluff
- 1 cup heavy whipping cream
- 1 cup sour cream
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
- Chop cranberries finely, about the size of pomegranate arils, for even texture.
- Use a sweet-tart apple such as honey crisp, peeled and chopped into small pieces.
- If using lower milkfat heavy cream, whip it to soft peaks before mixing for better thickening.
- Adjust the sweet topping quantities if you prefer less cream relative to jello.
- The jello salad can be made days ahead and refrigerated; add topping only just before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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