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So-Simple Cranberry Gelatin Salad

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  • Prep 15 min
  • Total 6 hr 15 min
  • Servings 10
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Create a classic side for your holiday feast with just a few simple ingredients.
Updated Apr 12, 2016
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  • 2 cups boiling water
  • 2 boxes (4-serving size each) Jell-O™ lemon-flavored gelatin
  • 2 tubs (10 oz each) frozen cranberry-orange sauce, thawed
  • 1 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Add flair by garnishing the salad with sprigs of watercress and sugared cranberries. To sugar cranberries, dip washed, still-wet cranberries into granulated sugar.
  • tip 3
    Avoid last-minute hassles by unmolding the salad a couple of hours before serving. Store in the refrigerator.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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