Frosty Cranberry Salad Recipe

Frozen Cranberry Salad with frozen whip cream topping

Frosty Cranberry Salad Recipe

I've eaten this cranberry salad every Christmas since I was 5 years old! It's a simple, make-ahead side dish that offers a sweet, creamy contrast to heartier holiday fare like ham and turkey.

Course Salad

Cuisine American

Keyword cranberry Jell-O salad, frozen cranberry salad

Prep Time 40

Cook Time 5

Freeze Time 8

Total Time 8 45

Servings

Calories 229kcal

Equipment

1 silicone bundt pan

Ingredients

Cranberry Base

8 ounces maraschino cherries in juice
3 ounce package cherry-flavored gelatin (Jell-O)
16 ounces jellied cranberry sauce
3 tablespoons lemon juice

Topping

1 cup heavy cream
3 tablespoons granlulated sugar
¼ teaspoon lemon rind grated
½ cup mayonnaise
⅓ cup pecans chopped
1 tablespoon lemon juice

Instructions

Prepare the cherry-cranberry base. Drain 8-ounce jar of maraschino cherries and save the syrup (about ½ cup). Roughly chop the cherries to make ¾ cup, and set aside. Add enough cold water to the cherry syrup to make 1 ½ cups, add to a saucepan, and bring to a boil. Stir in 3-ounce package of cherry-flavored Jell-O until dissolved. Whisk in 16 ounces jellied cranberry sauce and 3 tablespoons lemon juice. Refrigerate and chill until thickened, about 15 minutes.
Freeze the fruity layer. Fold in the chopped cherries and pour into a 6-cup mold or bundt cake pan. Cover with plastic wrap and freeze for 4 hours or overnight until firm.
Make the whipped topping. Add 1 cup heavy cream to a large bowl and whip until soft peaks form. Beat in 3 tablespoons sugar and ¼ teaspoon lemon rind until cream is stiff. Fold in ⅓ cup mayonnaise, ⅓ cup chopped pecans, and 1 tablespoon lemon juice.
Freeze again until firm. Dollop the whipped cream mixture over the frozen layer and spread evenly. Freeze until firm, about 4 hours, or covered up to 3 days. Serve frozen.

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