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!
Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce
Ingredients
For the Chicken Quesadilla
- 1 medium hatch pepper Blistered and diced
- 2 9-inch flour tortillas
- ¾ cup cooked chicken (shredded)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 tablespoon unsalted butter For cooking
For the Creamy Chipotle BBQ Sauce
- ½ cup sour cream
- 2 tablespoons barbecue sauce
- ½ teaspoon chipotle powder
Instructions
Blister the Hatch Pepper
- Heat a medium-sized cast iron skillet over medium heat.
- Add the hatch pepper and cook, turning occasionally, until the skin is blistered on all sides (about 6 minutes).
- Remove the pepper from the skillet and place it in a small resealable plastic bag. Seal the bag and let the pepper steam for 15 minutes to loosen the skin.
Prepare the Pepper
- Once the pepper is cool enough to handle, remove the skin, slice it open, and discard the top ½ inch and the seeds.
- Dice the pepper and set it aside.
Make the Quesadilla
- Heat a large skillet over medium heat and melt the butter in the pan.
- Place one tortilla in the skillet and layer it with shredded chicken, shredded cheddar, Monterey Jack cheese, and the diced hatch pepper.
Cook the Quesadilla
- Place the second tortilla on top of the fillings.
- Cook for 1-2 minutes until the bottom tortilla is golden brown.
- Carefully flip the quesadilla and cook for an additional 1-2 minutes until the other side is golden brown and the cheese is melted.
Prepare the Chipotle BBQ Sauce
- In a small bowl, whisk together the sour cream, barbecue sauce, and chipotle powder until smooth.
- Refrigerate until ready to serve.
Serve
- Cut the quesadilla into 6 wedges and drizzle with the creamy chipotle BBQ sauce or serve the sauce on the side for dipping.
