Nothing says Thanksgiving to me better than this Raspberry Cranberry Jello Salad. Cranberries and crushed pineapples married in a raspberry flavor jello, how delicious does that sound?
I have been making this jello salad for Thanksgiving for quite a few years now. In fact, if I make it any other time during the year. I hear from the kids “I feel like I should be eating turkey with my jello”.
Not only is this raspberry cranberry jello salad delicious but very festive in its looks.
Raspberry Cranberry Jello Salad Recipe
As a kid, I can remember my grandmother having cranberry sauce on the Thanksgiving table. You know the kind that takes the form of the can.
I admit I never tried it, must have been a little intimidated by the form of the sauce.
When I can across this recipe years ago all I could think of was that canned cranberry sauce. Boy, was I wrong this recipe is far from that canned cranberry sauce that my grandmother used to eat.
My family likes it so much that it is a must for our Thanksgiving each year.
Easy Jello Salad Recipe
This salad is a very simple recipe to put together. Staring in a large bowl I add the raspberry gelatin and unflavored gelatin, mix these together. Like most jello recipes you will need boiling water.
I take a cup of water and place it into the microwave for 3 minutes and that gives me boiling water. Pour the boiling water over the gelatin mixture, I use a metal whisk to mix with for 2 minutes.
The boiling water dissolves the gelatin and the metal whisk helps hold the heat from the boiling water while you are mixing.
With the gelatin dissolved from the boiling water, it’s time to add the cold water. Next, I add the canned cranberry sauce and canned crushed pineapple.
I do add the juice from the crushed pineapple as well. I also like to break the cranberry sauce up some, I find this helps when it comes to mixing it into the jello water.
Having all the ingredients mixed together I pour it into a bundt pan that I sprayed with cooking spray. You can use a jello mold, I don’t have any molds that would work, I find the bundt pan works great.
Place the jello mold into the refrigerator until the gelatin has set up.
Thanksgiving Cranberry Jello Salad
To get the gelatin out of the mold I like to place it into a sink of warm water and take a knife around the edges.
Then I take a platter plate and place over the mold and flip it over. It might take some convincing to get the salad out.
You can serve the salad like it is or with a nice topping of whipped cream. My family likes to have this as a side dish at Thanksgiving but also as a dessert later in the day.
There is definitely something about cranberries and turkey that go together at Thanksgiving time, this Raspberry Cranberry Jello Salad is a must for our Thanksgiving meal.
Hope you enjoy this recipe with your holiday celebrations~ Jenny
other My Creative Manner Recipes you may like are:
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Raspberry Cranberry Jello Salad
Raspberry Cranberry Jello Salad is raspberry jello that's combined with whole canned cranberry sauce and crushed pineapples. This recipe is a delicious side or dessert that is perfect for your Thanksgiving dinner or for any holiday.
- 6 Ounces Raspberry Jello
- 1 1/4 Teaspoon Unflavored Gelatin
- 1 Cup Boiling water
- 1/2 Cup Cold Water
- 14 Ounces Whole Cranberry Sauce
- 8 Ounces Crushed Pineapple Plus juice
In a large bowl mix the raspberry jello and unflavored gelatin together
Pour the 1 Cup of boiling water over the gelatin mixture and whisk for 2 minutes or until jello is completely dissolved.
Pour the 1/2 Cup cold water into the dissolved jello water
To the jello water add the whole cranberry sauce and crushed Pineapple, mix ingredients well.
Spray a 4-Cup gelatin mold or bundt cake pan with cooking spray.
Pour jello mixture into your mold and refrigerate until firm.
Once jello salad has set up, invert the mold onto a serving platter.
You can allow this to sit at room temperature until the salad comes out of the mold. Or you can place the mold into a hot water bath before you invert it onto a platter.
Serve and enjoy
I like to break up the cranberry sauce before I add it to the jello water, this makes for easier mixing.
I usually place the jello mold into a hot water bath and take a butter knife around the side to help the jello loosen from the mold.