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Cranberry Jello Salad served in a white bowl with cranberries pineapple and oranges
Taha Ayad

Cranberry Jello Salad

Sweet-tart Cranberry Jello Salad made with fresh cranberries, pineapple, oranges, apples, and pecans. This classic holiday side is easy to make ahead and perfect for Thanksgiving or Christmas.
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Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Holiday Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 box raspberry gelatin 6 oz
  • 2 cups boiling water
  • Reserved pineapple juice plus water to make 1 1/2 cups
  • 12 oz fresh cranberries
  • 1 cup granulated sugar
  • 1 apple cored and finely chopped
  • 2 cans 8 oz each pineapple tidbits, drained
  • 1 can 11 oz mandarin oranges, drained
  • ½ cup chopped pecans

Method
 

  1. Dissolve the raspberry gelatin completely in boiling water, stirring until fully clear.
  2. Measure the reserved pineapple juice and add cold water to make 1 1/2 cups, then stir into the gelatin.
  3. Pulse the cranberries and sugar in a food processor until finely chopped and evenly coated.
  4. Add the cranberry mixture, apple, pineapple, oranges, and pecans to a large dish and stir gently.
  5. Pour the gelatin mixture over the fruit and mix until evenly combined.
  6. Cover and refrigerate for at least 6 hours or overnight until fully set.
  7. Before serving, gently stir with a fork to loosen the texture and serve chilled.

Notes

  1. Drain all fruit very well to prevent excess liquid.
  2. Do not use fresh pineapple, as it will prevent the gelatin from setting.
  3. Stir before serving for a lighter, scoopable texture.
  4. This salad can be made up to two days in advance.
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