The Zero-Stress Holiday Side That Will Save You This Year (It's Dolly Parton's Recipe)

Nothing says Christmas to me like a cranberry salad. My Mammaw made this dish every year in a 9x13 baking tin, and though it’s been years since I sat down to Christmas dinner at her table, making Dolly Parton’s cranberry mold took me straight back—this recipe has the exact same taste and texture.

Retro sides have made a huge comeback for the holidays this year, and the cranberry mold is no exception. Dolly Parton makes her version in a Bundt pan for dramatic curves, then garnishes with whipped cream and fresh celery leaves. It’s the classic side (or dessert) your holiday table needs!

How I Make Dolly Parton’s Cranberry Mold

Dolly Parton’s cranberry mold is an easy holiday dish. It looks ambitious, but there’s nothing super difficult here. The only catch is timing. Make sure you leave enough time between making the cranberry mold and serving it—this recipe requires at least six hours of chilling in order to guarantee the right texture.

• 3 (3-ounce) packages of raspberry-flavored Jell-O 
• 3 cups boiling water
• 1 (16-ounce) can whole cranberry sauce
• 1 (20-ounce) can of crushed pineapple, undrained
• 1 cup finely chopped celery
• 1/2 cup finely chopped pecans
• Whipped cream, for serving
• Celery leaves, for garnish

Step one is to find a mold. It doesn’t have to be a mold specifically for a cranberry salad. I used a regular Bundt pan, which works fine. Grease it well (Dolly uses cooking spray) and set it aside.

Next, add the Jell-O mix to a large bowl. Add the boiling water, then use a whisk to break up the Jell-O powder. Whisk thoroughly, ensuring that the powder is dissolved, then add the whole cranberry sauce. Use the whisk to break up the sauce, which should start to melt and eventually liquify into the Jell-O mix. Set the mixture aside for 10 minutes while it cools completely.

Once cool, add the crushed pineapple, chopped celery, and chopped pecans. Stir to combine, then carefully pour the mixture into the prepared mold. Cover the filled mold with plastic wrap to prevent a skin from forming, then transfer it to the refrigerator, where it should stay for at least six hours to firm up.

Now for the unveiling! Fill a large bowl with warm water. Carefully dip the mold into the warm water, being careful not to let the water get into the actual cranberry salad. Hold it there for about 15 seconds, then remove and use a towel to dry the mold. Flip the serving plate on top of the Bundt pan, then carefully flip the entire mold upside down. The cranberry salad should land on the serving plate!

If not, try the warm water bath again, but be careful not to let it get too warm or it will liquify. 

To serve this cranberry salad, cut the gelatin into slices and top with whipped cream and celery leaves. 

Tips For Making Dolly Parton’s Cranberry Mold 

You know your refrigerator, so if you think this recipe needs more than six hours to reach peak firmness, consider leaving it overnight to firm up all the way. It’s also nice to tackle this recipe a day or two before your holiday dinner.

I love the sweetness of the raspberry Jell-O in this recipe, but next time I make it, I’m going to try the cranberry Jell-O mix instead. I think the tartness would be a nice foil to some of the richer dishes that typically appear on my holiday table.