Cranberry Jello Salad

5 from 4 votes

Cranberry Jello Salad is light and delicious and loaded with fruit for a bright, festive color and natural flavor. A quick and easy recipe to add to your Thanksgiving or Christmas menu planning!

Prep Time10

Cooling Time2

Total Time2 10

Course: Dessert

Cuisine: American

Keyword: Cranberry Jello Salad

Servings: servings

Calories: 223kcal

Author: Kasey Schwartz

Equipment

Large mixing bowl
Can opener
Measuring cup
9x13 baking dish
Rubber spatula or spoon

Ingredients

2 boxes raspberry jello 6 ounces total
1½ cups boiling water
1 can crushed pineapple 20 ounces
1 can whole berry cranberry sauce 15 ounces
1 apple Honeycrisp - peeled and chopped
½ cup pecans chopped
¾ cup cranberry juice

Instructions

Add the jello powder to a mixing bowl and whisk in the boiling water. Whisk until the jello is dissolved completely.
2 boxes raspberry jello, 1½ cups boiling water
Add the crushed pineapple (plus the juice in the can) and stir.
1 can crushed pineapple
Add the cranberry sauce. If there are bigger chunks and pieces, break them up into smaller pieces.
1 can whole berry cranberry sauce
Stir in the chopped pecans and chopped apple then mix in the cranberry juice.
1 apple, ½ cup pecans, ¾ cup cranberry juice
Add the jello mixture into a 9x13 dish. Put the dish in the fridge to chill for 2 hours.
You can serve this from the baking dish or scoop it into a serving bowl.

Video

Notes

Don’t skip the chill time: This allows the flavors to meld and helps the jello firm up. Chill for the full 2 hours.
Only use canned pineapple: Do not use fresh pineapple as it contains enzymes that will prevent the gelatin from setting.
Chop the apple and pecans into small pieces: I like to cut the apples into small pieces so there aren’t any big chunks.
Serve with whipped cream: For a sweet topping, serve with a dollop of whipped cream.

Nutrition