Souder Family Cranberry Jello Salad

“Its not Thanksgiving for me unless I have cranberry jello salad. This recipe comes from my mother's side of the family and has been a tradition at Souder Thanksgiving meals for as long as I have been alive. Super easy and delicious! Cooling and chilling take several hours, so prepare at least a day before you plan on serving. I always double the recipe; if you do this, split between at least two containers before chilling or it will take forever to set. (Its still good if it doesn't set!)”
READY IN:
40mins
SERVES:
8-12
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook cranberries and sugar in 1 1/2 cups of water until cranberries have popped (split open).
  2. Pour raspberry gelatin mix into cooked cranberries and stir until dissolved.
  3. Add 2 cups cold water and let cool for 2 hours.
  4. If desired, transfer to a serving bowl or storage container.
  5. Mix in celery, walnuts and undrained crushed pineapple.
  6. Chill in refrigerator until firm, approximately 3 - 4 hours, overnight is ideal.

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