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Holiday Cranberry Jello Salad with Pecans

A sweet-tart salad with fruit and a bit of crunch that’s perfect for holiday meals, featuring raspberry or cherry Jell-O, fresh orange, crushed pineapple, and chopped pecans.
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Prep Time 10 minutes
Total Time 5 hours 10 minutes
Servings: 9 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 box (3-ounce) raspberry or cherry Jell-O (any similar 3-ounce flavor)
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 small orange, peeled and diced (or 2 clementines)
  • 1/2 cup crushed pineapple, well drained (canned only)
  • 1 can (14-ounce) whole berry cranberry sauce
  • 1/2 cup chopped pecans
Optional garnish
  • to taste chopped fresh parsley For garnish
  • to taste whipped cream or Cool Whip For serving

Method
 

Preparation
  1. Start by pouring the boiling water into a mixing bowl, then whisk in the Jell-O for about 2 minutes until it is fully dissolved. After that, stir in the cold water.
  2. Place the bowl in the refrigerator and let the mixture cool until it becomes slightly thick and syrupy, about 45 minutes to 1 hour.
  3. Gently stir in the diced orange, well-drained crushed pineapple, whole berry cranberry sauce, and chopped pecans until evenly mixed.
  4. Lightly coat an 8-inch square dish with cooking spray, then pour in the mixture and cover the dish.
  5. Refrigerate until fully set, at least 4 hours, preferably overnight.
  6. When set, cut the salad into squares and serve topped with whipped cream or Cool Whip and optional parsley.

Notes

Store tightly covered in the refrigerator for 4 to 5 days. Freezing is not recommended, as it may change the texture. Let sit at room temperature for 10 to 15 minutes before serving if softened leftovers are preferred.