Old School Cranberry Jello Salad
Today I’m sharing a recipe that I’ve been eating at Thanksgiving dinners for so, so, many years. My grandma made this, my mom made this, and now I often make it too. I guess that’s why I’m calling this an “old school” recipe because it’s been in my family for three generations. And also because it’s a jello salad. Jello salads aren’t quite as popular as they used to be, but everyone still seems to really enjoy this traditional cranberry jello salad (and it’s not that wiggly cranberry stuff from a can either!)
How To Make Cranberry Jello Salad
This salad starts with 3 oz package of raspberry jello. Stirred into the jello are a can of crushed pineapple, some ground cranberries, and ground orange slices. A bit more sugar is added to offset the tartness of the cranberries.
The original (really old school) recipe had you grinding your cranberries and orange in a meat grinder, and yes, that’s just what my mom did! She had this metal contraption that attached to the edge of the table and she would grind up those cranberries and the orange slices. I’m thankful for my food processor that now handles this step in a flash. 🙂
I’ve also changed the amount of sugar added to this recipe. The original version added another whole cup of sugar, but I’ve found much less is needed. I now add just a 1/2 cup.
I always make this the night before too as it takes about 8 to 10 hours for this salad to fully gel, AND I make it directly in the bowl it will be served in.
So if you’re looking for a different way to serve up the cranberries during the fall Thanksgiving time of the year, this somewhat sweeter version might be just what you’re looking for. It’s stood the test of time in our family for over 50 years!
Cranberry Jello Salad
Ingredients:
- 3 oz pkg raspberry jello
- 1 cup boiling water
- ½ cup sugar
- ½ cup cold water
- 1 8 oz can crushed pineapple
- 1 cup fresh cranberries
- 1 small clementine or mandarin orange (or ½ a regular size orange)
Instructions:
- Empty the package of jello into a bowl. (This can be made directly in the bowl you wish to serve the jello in).
- Add the cup of boiling water and stir to dissolve the jello.
- Add the 1/2 cup of sugar and stir to dissolve.
- Add the 1/2 cup of cold water and stir. (see note below)
- Add in the can of undrained crushed pineapple. (see note below)
- Place the cranberries in a food processor. Peel the orange and add the orange sections to the food processor too. (If you don't have a small clementine or mandarin orange, just use 1/2 of a regular size orange). Pulse a few times to process the fruit into very small pieces.
- Add the ground cranberries and oranges to the jello mixture and stir.
- Place the jello mixture in the refrigerator to gel. This will take about 8 to 10 hours.
Notes:
Oh, golly, I found this recipe to be pretty darn close to the cranberry salad enshrined in my mom’s recipe box. And yes, I grew up with grandmas’ recipe ,- also grinding the cranberries in the old meat grinder as well! We put finely chopped nuts and celery in it along with the pineapple and lemon jello. I subbed orange or raspberry jello, instead of the ubiquitous lemon jello that was used for so many jelled salad recipes in the hey days of Jello. At any rate this Thanksgiving we will be serving this along with the must have dollop of mayonnaise. It just isnt right without the mayo.
Question, do you cook the cranberries first? None of these recipes say that.
No, you do not cook the cranberries for this recipe. You can simply put the fresh cranberries into the food processor to process them into small pieces and then add them to the jello mixture.
This was great. I practiced first and made a second one for Christmas dinner. Loved it, and easy to make
This was great. I practiced first and made a second one for Christmas dinner. Loved it, and easy to make.
I have been making this salad for at least 45 years. Recipe was in a local newspaper. My recipe has a half of an apple and pecans. I always make it at Thanksgiving and Christmas. Family always looks forward to eating this salad.
I know this type of recipe has been around a long time. My recipe is a slightly updated version of the one my grandmother was making 50 years ago too!
I’m going to give it a try….sounds great. I love this kind of thing.
It’s very tasty Donna and I know you’ll like it if you give it a try!
Hi, Bev! I have also been making this salad for about 15 yrs every Thanksgiving & Christmas. My recipe also calls for some finely diced celery & pecans. So good on toast or biscuits the next day. Or on turkey or ham sandwiches. Oh, dear. Now I’m hungry. Happy holidays!
The celery and nuts sound like an interesting addition (maybe to make it a bit more like a Waldorf salad). I might have to give that a try!