I loved Jell-O as a child. Now I make it once a year for the holidays. Cranberry Mousse Salad is a classic Jell-O salad that’s ideal for Thanksgiving or Christmas. This cranberry jello salad is bright, festive, and delightful — creamy with a pleasant crunch from fresh cranberries.
Sweet and Tart!
This holiday jello salad strikes a nice balance of sweet and tart. Orange juice, raspberry gelatin, and canned cranberry sauce lend sweetness, while the chopped fresh cranberries add a refreshing tart bite. As the mixture chills, the cream and gelatin settle slightly, creating a pretty layered effect. If you set it in a mold and invert it before serving, the jewel-toned raspberry gelatin sits on top with the creamy layer beneath — a festive presentation.
How to make cranberry mousse salad
The method is straightforward; the key is patience while it sets. Start by combining half of the orange juice, the canned cranberry sauce, and the raspberry gelatin in a saucepan. Heat gently and stir until the gelatin is completely dissolved.
- Fresh Cranberries!
Remove the pan from the heat, stir in the chopped fresh cranberries and the remaining orange juice, then transfer the mixture to a bowl. Chill until it is partially set but still pourable.
- Fresh whipping cream!
While the gelatin cools, beat the whipping cream until soft peaks form. Use cold cream and a chilled bowl if possible for best results.
- Gently folding …
Fold the whipped cream gently into the partially set gelatin. Use a spatula and work carefully so you keep as much air in the whipped cream as possible, preserving a light texture.
- Pouring into a mold
Pour the combined mixture into a ring mold or serving bowl. Refrigerate for 4–6 hours or overnight until fully set. If using a mold, loosen the edges by briefly placing the sealed mold in warm water for about 15–20 seconds, then invert onto a platter to unmold.
Garnish
Garnish the cranberry mousse as you like — fresh mint leaves, whole cranberries, or a few orange slices work nicely. Keep the salad refrigerated until ready to serve to maintain its shape and texture.
Cranberry Mousse Salad is a nostalgic nod to classic Jell-O salads, and its combination of sweet, tart, and creamy textures makes it a welcome addition to holiday menus. We think you’ll enjoy it as much as we do.
Enjoy!
Dianna
Try some of our other Thanksgiving favorites!
- Fuji Apple Salad and Vinaigrette
- Roasted Root Vegetables
- Holiday Harvest Spread
- Lemon Meringue Pie
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Cranberry Mousse Salad
A pretty cranberry jello salad with sweet-tart flavor and a creamy texture.
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Course: Appetizers & Side Dishes
Cuisine: American
Prep Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 16 servings
Calories: 125kcal
Author: Dianna–In Fine Taste
Ingredients
- 2 ½ cups orange juice
- 1 15 ounce can whole cranberry sauce
- 1 6 ounce package raspberry flavored gelatin
- 1 ½ cups whipping cream
- 1 cup fresh cranberries finely chopped
Instructions
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In a saucepan combine 1 ¼ cups of orange juice, the raspberry gelatin, and the canned cranberry sauce. Cook over medium heat, stirring, until the gelatin is completely dissolved. Remove from heat and stir in the remaining orange juice.
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Chop the fresh cranberries finely and add them to the gelatin mixture. Pour into a bowl and chill until partially set.
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Beat the whipping cream until soft peaks form. Gently fold the whipped cream into the partially set gelatin, taking care to keep the mixture light and airy.
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Pour into a ring mold or serving bowl and refrigerate for about 6 hours or overnight. This salad can be made a day ahead.
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To unmold, dip the sealed mold briefly in warm water for 15–20 seconds to loosen the edges, then invert onto a serving plate. Garnish as desired.
Nutrition
Serving: 1g | Calories: 125kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 8mg | Fiber: 1g | Sugar: 10g
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