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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), 0 cholesterol, 49mg sodium, 37g carbohydrate (29g sugars, 2g fiber), 3g protein.

Reviews for Cranberry Jello Mold

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SCreeker User ID: 7702478 77548
Reviewed Nov. 27, 2014

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

jdanny7 User ID: 4807936 49666
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."

jeninohio123 User ID: 5664086 204045
Reviewed Dec. 8, 2010

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

nickkitty User ID: 136051 111422
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."

jnjrok User ID: 1992251 35092
Reviewed Oct. 20, 2010

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

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