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Creamy Cranberry Gelatin

Looking for a tasty take-along for holiday potlucks? Consider this colorful contribution from Collette Burch of Edinburg, Texas. The sweet-tart salad can be started the day before your event.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    10 servings


  • 1 package (12 ounces) fresh or frozen cranberries, chopped
  • 1 to 1-1/4 cups sugar
  • 2 packages (3 ounces each) cherry gelatin
  • 2 cups (16 ounces) plain yogurt
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/3 cup chopped pecans


  • In a bowl, combine the cranberries and sugar; cover and refrigerate for 8 hours or overnight.
  • In a large saucepan, combine the cranberry mixture and gelatin. Cook and stir until gelatin is completely dissolved; cool. Fold in the yogurt and whipped topping. Pour into a 2-qt. serving bowl. Sprinkle with pecans. Refrigerate for 2 hours or until firm.

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  • Deltanurse
    Jan 5, 2013

    This recipe did not make much. Was I supposed to add water to the jello when cooking the cranberies?