Description
A festive and fruity Cranberry Jello Salad combining raspberry jello, crushed pineapple, cranberry sauce, apple, and pecans for a refreshing and colorful side dish perfect for holidays or potlucks.
Ingredients
Scale
Jello Mixture
- 2 boxes raspberry jello 6 ounces total
- 1½ cups boiling water
Fruit and Nuts
- 1 can crushed pineapple 20 ounces (including juice)
- 1 can whole berry cranberry sauce 15 ounces
- 1 Honeycrisp apple peeled and chopped
- ½ cup pecans chopped
- ¾ cup cranberry juice
Instructions
- Dissolve Jello: Add the raspberry jello powder to a mixing bowl and whisk in the boiling water until the jello is completely dissolved.
- Add Pineapple: Stir in the crushed pineapple along with its juice into the jello mixture.
- Add Cranberry Sauce: Mix in the whole berry cranberry sauce, breaking up any large chunks into smaller pieces.
- Mix Nuts and Apple: Stir in the chopped pecans and peeled, chopped apple followed by the cranberry juice, ensuring everything is evenly combined.
- Chill the Salad: Pour the mixture into a 9×13 inch dish and refrigerate for 2 hours to allow it to set and flavors to meld.
- Serve: Serve chilled directly from the baking dish or scoop into a serving bowl. Optionally top with whipped cream for extra sweetness.
Notes
- Don’t skip the chill time to ensure the salad firms up properly and flavors blend well.
- Only use canned pineapple because fresh pineapple enzymes prevent gelatin from setting.
- Chop the apple and pecans into small pieces to avoid large chunks and improve texture.
- Serving with whipped cream adds a lovely sweet complement to the tart flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
