Cranberry Jello Salad

Searching for a delicious salad for Thanksgiving? Try this cranberry jello salad by Foods101withDeronda. Cranberries are currently in season, which means they are most flavorful and colorful. Take advantage of the fresh cranberries by making this yummy dessert! I bet you will love it and it will be the star of your holiday meal.

RELATED: One-Pot Smothered Turkey Necks with Gravy

This salad can serve up to 20 people, making it a great recipe for gatherings or potlucks. If you have cranberries on hand, be sure to give this recipe a try. Your Thanksgiving dinner table will not be complete without a cranberry dish or dessert. Here are some other recipes you might want to try: 3-Ingredient Homemade Cranberry Sauce (Plus Variations), Easy Cranberry Chicken Salad Recipe, Grandma’s Fresh Cranberry Fluff

Easy Cranberry Jello Salad Ingredients

• 14 oz canned jellied cranberry sauce
• 2 (3 oz) boxes flavored raspberry jello
• 1 cup of sour cream
• 1 cup of walnuts or pecans (chopped)
• 2 cups of boiling water
• 2 cups whole cranberries (washed and dried)
• 1/2 cup 100% liquid egg whites
• 2 to 4 tablespoons of sugar crystals
• 2 to 4 tablespoons of granulated sugar

How to Make Cranberry Jello Salad

Step 1:

In a medium bowl, add boxes of jello and 1 cup of boiling water. Stir until dissolves, then set it aside.

Step 2:

Add the jellied cranberry to a medium mixing bowl using a spoon, then mash with a fork or potato masher. Pour 1 cup of boiling water. Mash the jellied cranberry into the water until well combined.

Step 3:

Combine dissolved jello and jellied cranberry mixture. Stir until well combined.

Step 4:

Spread chopped walnuts to the bottom of a 9″ round mold or bundt pan lightly sprayed with oil.

Step 5:

Add 1 1/2 cups of cranberry mixture over the nuts. Cover and refrigerate for 3 hours. Cover the remaining cranberry mixture and place at room temperature until needed.

Step 6:

Add sour cream over the chilled jello and nuts. Place back in the fridge and chill for 15 minutes.

Step 7:

Using a spoon, gently add the remaining cranberry mixture over the sour cream. Refrigerate for up to 5 hours, overnight, or up to 2 days.

Step 8:

Make frosted whole cranberries. Add 100% liquid egg whites in a medium bowl. In a different medium bowl, add sugar crystals and granulated sugar. Toss a few cranberries into liquid eggs, shake off the excess, then roll into the sugar. Place on cooling rack until dry. Store at room temperature.

Step 9:

Flip the jello salad onto your serving platter, then garnish with frosted whole cranberries.

Cranberry Jello Salad