So-Simple Cranberry Gelatin Salad

So-Simple Cranberry Gelatin Salad

Create a classic side for your holiday feast with just a few simple ingredients.

Prep Time



Total Time






cups boiling water
boxes (4-serving size each) lemon-flavored gelatin
tubs (10 oz each) frozen cranberry-orange sauce, thawed
cup fresh raspberries
  1. Lightly brush 6 1/2-cup ring mold or 1 1/2-quart decorative bowl with vegetable oil.
  2. In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in cranberry-orange sauce. Fold in raspberries. Pour into mold or bowl. Cover and refrigerate at least 6 hours but no longer than 24 hours.
  3. To unmold salad from ring mold, dip mold into hot water for 10 seconds. Place serving plate upside down onto mold; turn plate and mold over, then remove mold. Refrigerate salad until serving. If using decorative bowl, do not unmold; scoop salad from bowl to serve.
Makes 10 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can use 2 cups homemade cranberry-orange relish if you can't find it frozen. Some brands are seasonal and shelf stable, so check for this sauce next to canned cranberry sauce.
Special Touch
Add flair by garnishing the salad with sprigs of watercress and sugared cranberries. To sugar cranberries, dip washed, still-wet cranberries into granulated sugar.
Avoid last-minute hassles by unmolding the salad a couple of hours before serving. Store in the refrigerator.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 100mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 2g,
    • Sugars 41g),
  • Protein 2g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.