Cranberry Jello Salad is a delightful dish that brings a burst of flavor and color to any table. This easy-to-make salad combines the tangy taste of cranberries with the sweetness of pineapple, creating a refreshing side that everyone will love.
Why Make Cranberry Jello Salad
Making Cranberry Jello Salad is a fantastic way to add a fruity and festive touch to your meals. It’s perfect for holiday gatherings, potlucks, or any family dinner. This salad is not only visually appealing but also quick and simple to prepare. Plus, it can be made ahead of time, making your meal prep easier.
How to Make Cranberry Jello Salad
To create a delicious Cranberry Jello Salad, you’ll need a few simple ingredients and follow easy steps.
Ingredients:
- 2 (3-ounce) packages of cranberry flavored gelatin
- 1 1/2 cups boiling water
- 1 (14-ounce) can of whole berry cranberry sauce
- 1 (20-ounce) can of crushed pineapple (do not drain)
- 2 tablespoons orange zest
- 1 tablespoon lemon zest
Directions:
- In a large bowl, combine 2 packages of cranberry flavored gelatin and 1 1/2 cups boiling water. Mix until the gelatin is completely dissolved.
- Stir in the can of whole berry cranberry sauce and the can of crushed pineapple (including the juice).
- Add 2 tablespoons of orange zest and 1 tablespoon of lemon zest to the mixture.
- Pour the jello mixture into a large serving bowl.
- Cover and chill in the refrigerator for at least 4 hours before serving.
How to Serve Cranberry Jello Salad
Cranberry Jello Salad can be served as a side dish or a light dessert. Scoop out portions into small bowls or onto plates for individual servings. You can garnish it with fresh fruit or whipped cream for added flair. It pairs well with savory dishes like turkey or ham, making it a versatile option for any meal.
How to Store Cranberry Jello Salad
To keep your Cranberry Jello Salad fresh, store it in the refrigerator. Make sure it’s in an airtight container or covered tightly with plastic wrap. This salad can be kept in the fridge for up to one week.
Tips to Make Cranberry Jello Salad
- Ensure the boiling water is truly boiling for the gelatin to dissolve properly.
- Experiment with different zests, such as lime, for a new flavor twist.
- For a smoother texture, use a whisk to mix the ingredients thoroughly.
Variation of Cranberry Jello Salad
You can customize this recipe by adding mini marshmallows, chopped nuts, or fresh berries for added texture and flavor. If you prefer a lighter version, consider using sugar-free gelatin.
FAQs
Can I use fresh cranberries instead of canned?
Yes, but you’ll need to cook the fresh cranberries first and adjust the sweetness accordingly.
How long does Cranberry Jello Salad last in the fridge?
It can stay fresh for up to a week when stored properly in the refrigerator.
Can I make Cranberry Jello Salad ahead of time?
Absolutely! This salad is great for prepping in advance, making it ideal for parties or gatherings.
Buy it here and get started with your Cranberry Jello Salad today!
Steak-and-Shrimp Lo Mein
Ingredients
Main Ingredients
- 8 oz lo mein noodles Cook according to package instructions
- 8 oz shrimp, peeled and deveined Thaw and pat dry before cooking if frozen
- 8 oz steak, thinly sliced Slice thin for quick cooking
- 2 cups mixed vegetables (bell peppers, broccoli, carrots) Feel free to substitute with your choice of veggies
- 3 tablespoons soy sauce Adjust to taste at the end
- 2 tablespoons oyster sauce Adjust to taste at the end
- 1 tablespoon sesame oil For cooking the ingredients
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Green onions and sesame seeds for garnish To serve
Instructions
Preparation
- Cook the lo mein noodles according to package instructions, then drain and set aside.
- In a large skillet or wok, heat sesame oil over medium-high heat.
- Add minced garlic and ginger; sauté for 1 minute until fragrant.
Cooking
- Add the sliced steak to the skillet and cook until browned, about 3–4 minutes. Remove the steak and set aside.
- In the same skillet, add shrimp and cook until pink and opaque, about 2–3 minutes.
- Add the mixed vegetables and stir-fry for another 3–4 minutes.
- Return the steak to the skillet.
- Add soy sauce and oyster sauce, tossing everything to coat evenly.
- Stir in the cooked lo mein noodles and mix until heated through.
- Season with salt and pepper to taste.
Serving
- Serve hot from the pan topped with chopped green onions and a sprinkle of sesame seeds.
- Offer soy sauce or chili oil on the side for extra flavor.
