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Cranberry Jell-O Mold

Total Time

Prep: 10 min. + chilling


8-10 servings

"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."


  • 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.

Nutrition Facts

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

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  • SCreeker
    Nov 27, 2014

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

  • jdanny7
    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.

  • jeninohio123
    Dec 8, 2010

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

  • nickkitty
    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.

  • jnjrok
    Oct 20, 2010

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