Cranberry Salad Recipe With Jello
A festive classic, this Cranberry Salad With Jello combines tart cranberries, sweet pineapple, and crunchy pecans in a raspberry gelatin base—perfect for Thanksgiving, Christmas, or any holiday table.
Equipment
- Food processor
- Mixing Bowl
- Serving Dish or Mold
Ingredients
Main Ingredients
- 1 bag fresh or frozen cranberries 12 oz
- 1 cup sugar
- 1 package raspberry or cherry Jello 6 oz
- 1 cup boiling water
- 1 cup crushed pineapple with juice
- 0.5 cup chopped pecans or walnuts
- 0.5 cup chopped celery optional for crunch
- 0.5 cup orange segments optional for brightness
Instructions
- In a food processor, pulse cranberries until finely chopped. Add sugar and let sit for 30 minutes to macerate.
- Dissolve Jello in boiling water, stirring until completely dissolved.
- Add crushed pineapple (with juice) and stir.
- Combine the Jello mixture with the sugared cranberries and mix well.
- Fold in nuts, celery, and orange pieces if using.
- Pour into a decorative mold or glass dish and refrigerate for at least 4 hours, or until firm.
Notes
Make this a day ahead for best texture and flavor. Avoid using fresh pineapple, as its enzymes prevent gelatin from setting properly. For a fluffier salad, fold in whipped topping once Jello begins to thicken.
Nutrition
Calories: 180kcalCarbohydrates: 36gProtein: 2gFat: 6gSaturated Fat: 0.5gSodium: 80mgPotassium: 150mgFiber: 2gSugar: 32gVitamin A: 50IUVitamin C: 18mgCalcium: 20mgIron: 0.6mg
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