Cranberry Jello Salad with Cream Cheese and Fresh Cranberry Sauce
Cranberry Jello salads have been holding their place on Southern holiday tables for generations, and every family seems to have “their” version. This one is brighter and a little more grown-up, thanks to homemade cranberry sauce and a cream cheese, heavy cream topping that isn’t overly sweet. The layers set up beautifully, the swirl takes seconds, and the whole thing feels like the kind of retro dish that your mom would’ve made.
Ingredients
- 1 ¾ cup cranberry juice
- 1 3 oz package raspberry Jello
- 2 cups cranberry sauce (whole berry)
- 1 cup heavy cream
- 4 ounces cream cheese
Instructions
- In a microwave safe bowl, heat the cranberry juice to boiling, about 5 minutes. Remove and add the Jello, stirring until dissolved.
- Add homemade cranberry sauce or a 16 oz can of whole berry cranberry sauce to a bowl and use an immersion blender or food processor to mix until it is smooth. Stir the cranberry sauce into the Jello mixture and refrigerate for about 4 hours until it has thickened but is not completely set.
- Beat cream cheese with a mixer until smooth, about 1 minute, then add heavy cream and beat until soft peaks form.
- Add half of the jello mixture to the serving bowl and cover with half of the whipped cream mixture. Spoon the remaining Jello mixture over the top and cover with remaining whipped cream mixture. Take a knife and swirl it through the mixture to create a marbleized look. Cover and chill for at least 4 hours or overnight.
Barbara's Notes + Tips
- Fridge: Refrigerate the salad covered for up to 3 days. Freezing isn’t ideal because both gelatin and whipped cream can weep once thawed.
- Make-ahead: For make-ahead prep, assemble the full dish the day before serving so the layers firm up properly.
- Serving: If serving at a gathering, keep it chilled until just before serving for the cleanest slices.
Nutrition
Calories: 210kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 45mg | Potassium: 53mg | Fiber: 1g | Sugar: 19g | Vitamin A: 526IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.3mg
