This elegant vintage Jell-O salad represents the epitome of mid-century American holiday entertaining. Dating back to the 1950s when molded gelatin dishes were the height of sophistication, this four-ingredient recipe combines the festive flavors of cranberry and raspberry with creamy richness and nutty texture. Perfect for holiday gatherings, this retro dish offers a delightful balance of sweet, tart, and creamy notes.
Ingredients
For the Base
- 85g (1 package) raspberry-flavored gelatin
- 240ml (1 cup) boiling water
- 397g (14 oz) can whole cranberry sauce
For the Filling
- 240ml (1 cup) sour cream, full-fat
- 60g (½ cup) pecans, coarsely chopped
Instructions
Preparing the Base
- Bring 240ml (1 cup) water to a complete boil.
- In a large mixing bowl, combine the raspberry gelatin powder with boiling water.
- Stir continuously for 2 minutes or until the gelatin completely dissolves.
- Add the whole cranberry sauce to the hot gelatin mixture.
- Whisk thoroughly to incorporate the cranberries evenly throughout the liquid.
Adding the Filling
- Refrigerate the mixture until it begins to thicken but is not fully set (approximately 45-60 minutes).
- Once partially set, remove from refrigerator.
- Gently fold in the chopped pecans, ensuring even distribution.
- Add sour cream and fold carefully until fully incorporated, maintaining distinct ribbons of cream if desired.
- Transfer to a decorative mold or serving bowl.
- Refrigerate until completely set (minimum 4 hours, preferably overnight).
Timing and Nutritional Information
Preparation Time: 15 minutes
Chilling Time: 4-6 hours
Total Time: 4 hours 15 minutes
Servings: 8-10 portions
Per Serving (based on 8 servings):
- Calories: 225
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Sugar: 20g
- Protein: 3g
- Fiber: 2g
- Sodium: 45mg
Expert Tips and Tricks
- Temperature Management:
- Ensure water is fully boiling for proper gelatin dissolution
- Allow mixture to cool sufficiently before adding sour cream to prevent separation
- Chill until partially set for proper ingredient distribution
- Texture Enhancement:
- Toast pecans before adding for enhanced flavor
- Ensure cranberry sauce is well-distributed throughout the mixture
- Achieve marble effect by not over-mixing sour cream
Variations and Substitutions
- Gelatin Options:
- Strawberry gelatin for a sweeter profile
- Cherry gelatin for traditional holiday flavor
- Sugar-free gelatin for reduced calories
- Dairy Alternatives:
- Greek yogurt for a tangier taste
- Whipped cream for lighter texture
- Dairy-free alternatives for dietary restrictions
- Nut Options:
- Walnuts for earthier flavor
- Sliced almonds for elegant presentation
- Omit nuts entirely for nut-free version
Common FAQs
Q: Can this recipe be made in advance?
A: Yes, prepare up to 48 hours ahead and keep refrigerated until serving.
Q: Why didn’t my Jell-O set properly?
A: Ensure you’re using boiling water and following correct proportions. Adding sour cream before partial setting can also prevent proper gelatin formation.
Q: Can I use fresh cranberries instead of canned?
A: While possible, canned cranberries provide ideal sweetness and consistency. If using fresh, cook with sugar first to achieve similar results.
Q: How do I unmold the salad?
A: Briefly dip the mold in warm water, run a knife around the edge, and invert onto serving plate. Tap gently to release.
Storage and Make-Ahead Tips
Store properly covered in refrigerator:
- Keeps well for 3-4 days
- Cover tightly with plastic wrap
- Avoid storing near strong-smelling foods
- Do not freeze as gelatin structure will break down
Make-ahead strategies:
- Prepare complete recipe 1-2 days before serving
- Store unmolded in covered container
- If using decorative mold, unmold just before serving
- Garnish with additional pecans or fresh cranberries before presentation
For transport:
- Keep chilled in insulated container
- Use plastic mold with secure lid
- Pack separately from hot dishes
- Maintain level surface during transport to preserve shape
