Cranberry Jello Salad
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Cranberry Jello Salad is made with cherry Jello, whole cranberries, pecans, and crushed pineapple. It's a favorite congealed salad to serve as a holiday side dish!
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Why You'll Love This Salad
It's not the holidays unless Cranberry Jello Salad is on the table! I have fond memories of my mother-in-law, Mareta, serving congealed salad at Thanksgiving and Christmas.
It goes perfectly with roasted turkey and glazed ham. It's also a great side to Grilled Pork Tenderloin and Crunchy Parmesan Chicken.
If you need something to take to a potluck dinner, Cranberry Jello Salad is easy to make and as quick as lightning to throw together.
But, you don't have to wait until the holidays to make this congealed delight. Momma used to make it every week and eat it all year long! It's sweet, tart, and crunchy all at the same time.
Ingredient Notes
See recipe card for quantities.
- cherry gelatin (ad) - you can substitute other flavors, but cherry is delicious
- boiling water - use the hottest water you can to help dissolve the gelatin
- cold water - add ice cubes if needed to make the water very cold
- pecans - nuts give this salad its crunchy flavor
- whole cranberry sauce - make sure it's the kind with berries
- crushed pineapple - be sure to use canned crushed pineapple because fresh won't work
How to Make Cranberry Jello Salad
1 - Start by emptying cherry Jello into a mixing bowl. Add 1 cup of boiling water and stir until gelatin is mixed well. Next, add 1 cup of cold water to cool things down.
2 - Drain a can of crushed pineapple and add it to the mix. Chop 1 cup of pecans, and open a can of whole cranberry sauce. Pour both into the dish and mix everything together.
3 - Pour the mixture into a 13 x 9 decorative dish and place it in the refrigerator. Let it work its magic for at least a couple of hours. Once the gelatin is set, this delicious side dish is ready to serve!
FAQS
Some folks add celery to this salad, and others love it with chopped apples. You could also grate an orange and add a couple of tablespoons of orange rind to zest things up. If you'd rather use fresh cranberries, go for it! Just remember that they will be more tart than the canned version.
I've also made this salad with different flavors of gelatin like orange, lemon, and raspberry, but I love the color and intensity of cherry Jello. (ad) This is one of those recipes you can tinker with and it still packs a lot of punch.
Yes! You can make this side dish up to 3 days in advance of serving it, so it's the perfect choice for holiday meals. Wrap it tightly or store it in an airtight container for best results.
Top Tips
- Be sure to whisk the Jello with boiling water until it dissolves completely before adding cold water to the mix.
- Only use 1 cup of boiling water and 1 cup of cold water or the Jello won't set.
- The longer this congealed salad stays in the refrigerator, the better it tastes. Allow it to set at least two hours or overnight if possible.
- Make sure to use crushed pineapple instead of chunks and drain it completely before adding to the mixture.
- Fresh pineapple will keep the Jello from setting. Use only canned pineapple for best results.
Make in Advance
The best part about this recipe is that you can make it several days in advance. Store it in a mold or wrap tightly with foil up to 3 days ahead of time.
Storing and Freezing
Store leftovers in the refrigerator for up to 5 days. Keep in an airtight container for best results.
This recipe doesn't freeze well, so it's recommended to enjoy it while you can!
More Salads to Love
If you're looking for more salads to enjoy, try these favorites...
- Rainbow Salad
- Toasted Pecan Peach Salad
- Strawberry Pecan Salad
- Steak & Potato Salad
- Rock & Roll Chicken Salad
Recipe Card
Cranberry Jello Salad
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- 13 x 9 inch baking dish
- mixing bowl and spoon
Ingredients
- 2 small 3 ounce boxes cherry gelatin (ad)
- 1 cup boiling water
- 1 cup cold water
- 1 cup pecans chopped
- 1 can 14 ounces whole cranberry sauce
- 1 can 20 ounces crushed pineapple, drained
Instructions
- In a mixing bowl, stir both boxes of gelatin with 1 cup of boiling water until well blended.
- Add 1 cup of ice cold water and mix well.
- Chop 1 cup of pecans and add to mixture.
- Pour in a can of whole cranberry sauce and crushed pineapple (drained).
- Whisk together and transfer gelatin mixture to a 13 x 9 decorative dish or Jello mold if desired.
- Cover and refrigerate for at least 2 hours, or until gelatin congeals.
Notes
- In addition to 15 minutes prep time, this recipe requires at least 2 hours of refrigeration. 6 hours or overnight is preferred.
- Other flavors of gelatin can be used in this recipe if desired. You can also add fruit like chopped apples or grated orange rind. Some folks also like to add chopped celery to the mix.
- Fresh cranberries can be added to this recipe instead of whole cranberry sauce, but it will be more tart and less sweet than the original recipe. If you use fresh cranberries, be sure to grind them first.
- Make sure you use canned pineapple (not fresh) in this recipe. If you use fresh pineapple, it has a chemical in it which prevents the gelatin from setting up. Canned pineapple works because it is processed at high temperatures which kills the chemical.
- View the Google Web Story for Cranberry Jello Salad!
Nutrition
Nutrition info is an auto generated estimate.
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Exactly the salad we had at thanksgiving. Mom used fresh cranberries and sugar, boiling them until they “popped”. I’d forgotten how much I loved it. Sometimes she put a dollop of Miracle Whip on top and lettuce leaves underneath. Yum
I remember the Miracle Whip too! So funny...that was a big thing back in the day. My grandmother put it on canned pears with a cherry on top!
Great recipe, Debi! My Mom has made a similar one for years using fresh cranberries and a little sugar in place of the canned ones. I am saving your recipe as I don't always have fresh cranberries in my freezer!
Sounds like a great plan, Cindy!
Can you add orange pieces instead of pineapple?
Hi Nancy! Absolutely...in fact, I've done that before and it tastes amazing. 🙂
I added 2 blocks of cream cheese once jello had cooled enough. It was outstanding not a bite was left
That's an awesome addition! We love it too!
Same recipe I have used for years--with one exception--I add 1/2 cup diced celery. I love the added crunch. My son used to eat only the canned, jellied cranberry sauce--until I made this. Now it is a must for Thanksgiving/Christmas.
I ate this at a potluck today (11/27/22). and asked for the recipe. It was delicious. I plan to make it for an event in December.
Thank you Betty! That makes me so happy! 🙂
I have made a very similar version of this cranberry salad for many years and it is the most requested recipe I have ever made. I have always served it in a clear glass bowl and it is a show-stopper on the holiday table! Thank you, Debi
Thanks Jenny! I love it too...especially at Thanksgiving!
Going to make this for Thanksgiving, but I'm going to add a cream cheese/sour cream topping.....should be yummy...thanks Debi
That sounds amazing Tammy! Be sure to send me your recipe for the topping. I'd like to try that!
One of my favorite holiday sides. My mom loved the ease of this when preoccupied with all the other holiday preparations.
Yay! Your mom made the best cranberry salad!
We love this salad too! I add the orange as you mentioned because my husband likes the citrus bite. But I have to confess...I go to the “trouble” of chopping fresh cranberries in the food processor. And I freeze several bags to use throughout the year. But I never thought to use the canned whole cranberries! Nice to know because I always run out of the fresh....and this will keep my hubby happy year round!
Oh, wow..Connie...I bet the fresh cranberries taste really good in this! I'll try that next time!
Goodness gracious Debi, this looks so good. Will be making this soon!!
Thanks, Deby! I hope you have an awesome Thanksgiving!