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Cranberry Jello Mold Recipe

Cranberry Jello Mold Recipe

"With a heavy meal, this cool refreshing salad with tart cranberry flavor is a welcome side dish," jobs Jane Walker of Dewey, Arizona. "Plus, it has an eye-catching rosy color that brightens any festive meal."
TOTAL TIME: Prep: 10 min. + chilling YIELD:8-10 servings


  • 1 package (6 ounces) strawberry or 6 ounces lemon gelatin
  • 3 cups boiling water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup chopped pecans
  • Sour cream, optional


  • 1. In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired. Yield: 8-10 servings.

Nutritional Facts

1 slice: 222 calories, 9g fat (1g saturated fat), 0mg cholesterol, 49mg sodium, 37g carbohydrate (29g sugars, 2g fiber), 3g protein .

Reviews for Cranberry Jello Mold

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Reviewed Nov. 27, 2014

"I followed the recipe exactly. 3 cups of water?? Mine would not gel at all. Sad waste of ingredients."

Reviewed Dec. 27, 2011

"i followed the directions precisely, and it turned out bad. the jello was not firm at all, and it was just a mess. i think the pineapple should be drained. maybe too many juices with the cran sauce and pineapple. looking for a better recipe elsewhere. no thanks to this one."

Reviewed Dec. 8, 2010

"I make this with raspberry jello and add a quarter cup minced celery. I always get positive complements."

Reviewed Nov. 4, 2010

"I have made this recipe for many years. For a buffet table it can be made in individual muffin cups. Unmolded and served on a lettuce lined tray, topped with combined cool whip & mayo, it makes an attractive addition to any table."

Reviewed Oct. 20, 2010

"I've made this for years, but with cherry jello and omit the nuts."

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