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Cranberry Jello Salad

My mom made this salad every Thanksgiving and Christmas while I was growing up, but I like to make it all year. Frozen cranberries work well if fresh cranberries are not available, just rinse and chop them up while still frozen. At home I use a food processor but you can use a knife just as easily in the RV.

I have tried several different flavors of Jell-O and while all of them work, my favorites tend to be the red flavors like Cherry and Strawberry. Orange flavor Jell-O works too but I think the flavor was almost lost next to the real orange in this recipe.

The dollop of mayonnaise is the surprising part of this salad. Normally mayo and Jell-O are not considered complementary flavors but here it adds an interesting something extra. My friends make suggestions that maybe it is the creamy texture or the hint of salt that makes the mayo work so well here. Either way they all ask for seconds with another dollop of Mayo.


 1 cup whole cranberries, fresh or frozen
 2 Tablespoons orange rind, zested
 1/2 cup sugar
 1 orange, peeled, seeded and chopped fine
 1 package Jell-O™, I like any of the red flavors
 1 cup boiling water
 1 apple, cored, seeded, chopped fine
 1 small can crushed pineapple
 1/2 cup pecans, chopped


Combine cranberries and orange rind in food processor. Chop until fine. Add orange pulp and sugar. Mix well and let stand for one hour so the sugar can pull out the flavors and juices. In a bowl add Jell-O and boiling water, stir until completely dissolved. Add fruit mixture to the Jell-O and let cool until slightly thickened but not firm. Add apple, pecans and pineapple and stir to combine. Pour into a 9 x 13 pan. Chill until completely firm, about two hours. Serve on a lettuce leaf with a dollop of mayonnaise on top.

Serves: 4 to 8
Cranberries Jello Pineapple Oranges Apples Pecans Stovetop Photo

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.