Cranberry Jell-O Salad Is the Crown Jewel of My Family’s Thanksgiving

Celebrating the holidays as a co-parenting family means my son rotates his holidays yearly between his two homes. He has his own traditions at each home, but his dad and I strive to establish consistency and shared traditions to show him that his family is rooted in love, and that we are bonded even if we’re not at the same place at the same time during the holidays. For Thanksgiving, we show this link between families with a sweet and savory cranberry Jell-O salad — popularly known as cranberry mousse. 

The “salad” recipe comes from my ex-husband’s grandmother and was shared to me by his mother. Over the 15 years I spent with my ex-husband’s family, the fluffy cranberry Jell-O salad was served every Thanksgiving in the same crystal bowl. It was the only dish everyone (kids and adults alike) made sure was made; everything else on the table came second. Rather than crushed pineapple and strawberry Jell-O used in other versions, their recipe calls for chopped celery and cherry Jell-O. The rest is the same: sour cream, whole berry cranberry sauce, and chopped walnuts. 

The slightly sweet and tart side dish balances a heavy Thanksgiving meal, complementing the herbaceous and rich flavors and pulling everything together. Don’t let the celery sway you from trying this dish — the texture is needed and the slight earthy bitterness cuts through the tart and creamy salad. It’s the crown jewel to my family’s Thanksgiving, binding us together, giving our son a constant tradition year after year and making our Thanksgiving dinners a little bit sweeter. 

I’ve adapted the recipe a bit, subbing sour cream for plain Greek yogurt, toasting the walnuts, and serving in individual pudding bowls to allow more real estate on everyone’s plates. But, even with my changes, this dish is still a beloved tradition. 

You’ll start by dissolving cherry Jell-O with boiling water in a medium bowl, then chill in the refrigerator until slightly thickened but not set. Meanwhile, finely chop the celery and toast the walnuts. Once the gelatin has thickened, fold in the whole-berry cranberry sauce, celery, walnuts, and Greek yogurt until evenly combined. Pour into individual pudding glasses or a glass serving bowl and chill the night before Thanksgiving to ensure it’s properly set. Serve with Thanksgiving dinner as a side dish — and be prepared to make it every year moving forward.

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