Thanksgiving Cranberry Gelatin Recipe

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This salad has graced my mother's Thanksgiving table for as long as I can remember. —Tiffany Anderson-Taylor, Gulfport, Florida
TOTAL TIME: Prep: 30 min. + chilling
MAKES:16-20 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 16-20 servings


  • 1 package (6 ounces) cherry gelatin
  • 1/3 to 1/2 cup sugar
  • 2 cups boiling cranberry juice
  • 1-1/2 cups ice cubes
  • 2 celery ribs, finely chopped
  • 1 medium pear, peeled and finely chopped
  • 1 cup chopped fresh or frozen cranberries
  • 3/4 cup ground walnuts, divided
  • 1 package (3 ounces) lemon gelatin
  • 1 cup boiling water
  • 1 cup mayonnaise
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided

Nutritional Facts

1 serving (1 piece) equals 210 calories, 13 g fat (3 g saturated fat), 4 mg cholesterol, 93 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.


  1. In a large bowl, dissolve cherry gelatin and sugar in boiling cranberry juice. Add the ice cubes; stir until dissolved. Refrigerate until thickened, about 45 minutes.
  2. Fold in the celery, pear, cranberries and 1/2 cup walnuts. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until firm, about 50 minutes.
  3. Meanwhile, in another bowl, dissolve lemon gelatin in water. Refrigerate until slightly thickened, about 35 minutes. Whisk in 1/4 cup mayonnaise; fold in the remaining mayonnaise. Fold in half of the whipped topping. Carefully spoon over cherry layer. Refrigerate until firm, about 45 minutes.
  4. Spread with remaining whipped topping. Sprinkle with remaining walnuts. Refrigerate for at least 3 hours. Cut into squares. Yield: 16-20 servings.
Originally published as Thanksgiving Cranberry Gelatin in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p152

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