Cranberry Jello Salad
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Cranberry Jello Salad is one of those old fashioned holiday recipes that never goes out of style. Made with cherry jello, whole cranberry sauce, crushed pineapple, and crunchy pecans, this easy congealed salad is sweet, tart, and super easy to make. Serve it alongside turkey or ham for Thanksgiving and Christmas, or bring it to a potluck where everyone will ask for the recipe!
Jump To
Recipe at a Glance
Prep Time: 15 minutes
Chill Time: 2 hours or overnight
Servings: 12
Best For: Thanksgiving, Christmas, potlucks, and holiday dinners
Why This Recipe Works
- Old fashioned Holiday Favorite: Everybody has a different version of this cranberry Jello salad, but the combination of cranberry, pineapple, pecans, and cherry gelatin is the one I keep coming back to. It reminds me of my grandmother, who always had a Jello salad on her holiday table!
- Make it Ahead: This is exactly the kind of recipe you want during the holidays. Make it a day or two ahead, stick it in the refrigerator, and cross one more thing off your list.
- Quick and Easy: There's no cooking, baking, or complicated prep involved. Mix everything together, pour it into a dish, and let your refrigerator do the rest. If you're looking for a sauce instead, try my Whole Berry Cranberry Sauce.
Key Ingredients
- Cherry Gelatin: Gives this salad its bright color and classic fruity flavor. You can experiment with other flavors, but cherry is my favorite.
- Whole Cranberry Sauce: Use whole berry cranberry sauce for the best texture and little bursts of cranberry flavor.
- Crushed Pineapple: Adds sweetness and texture to the salad. Make sure to drain it well before adding it to the mixture.
- Pecans: Their buttery crunch is the perfect contrast to the soft gelatin. Chop them small so they are easy to eat.
How to Make Cranberry Jello Salad
Step 1: Dissolve the Gelatin
Empty both boxes of cherry gelatin into a large mixing bowl. Add the boiling water and stir until the gelatin is completely dissolved. Pour in the cold water and mix well.
Step 2: Add the Good Stuff
Drain the crushed pineapple completely. Add the pineapple, whole cranberry sauce, and chopped pecans to the gelatin mixture. Stir everything together until well combined.
Step 3: Chill Until Set
Pour the mixture into a serving dish or gelatin mold. Cover and refrigerate for at least 2 hours, although overnight is even better. Once the gelatin is completely set, it's ready to serve.
Favorite Pairings
This congealed cranberry salad belongs right next to all the holiday classics. Serve it with roasted turkey, glazed ham, stuffing, sweet potato casserole, or green beans for Thanksgiving and Christmas dinner.
Debi's Tips
- Dissolve the gelatin completely in boiling water before adding the cold water.
- Drain the crushed pineapple well so excess liquid doesn't affect the texture.
- Let the salad chill overnight. The flavor gets even better with time.
- Use only canned pineapple. Fresh pineapple contains an enzyme called bromelain that prevents the gelatin from setting. Canned pineapple is your best bet.
Ingredient Swaps
Try Fresh Cranberries: You can use fresh cranberries instead of canned whole cranberry sauce. Chop or grind them first, and remember they will make the salad more tart.
Mix in Oranges: Mandarin oranges or orange zest pair beautifully with cranberry and add a bright citrus flavor.
Add Celery: Several readers swear by adding chopped celery for extra crunch and a more traditional congealed salad flavor.
Make It Creamy: For a richer variation, stir softened cream cheese into the mixture after the gelatin has cooled slightly. Several readers have tried this version and loved it!
Recipe FAQ
This is one of the best make-ahead holiday side dishes. You can prepare it up to 3 days before serving and keep it tightly covered in the refrigerator.
Fresh cranberries will create a tarter, less sweet salad. Chop or grind them before adding them to the gelatin mixture.
Cherry Jello is my favorite because of its bold color and fruity flavor. Raspberry, orange, and lemon gelatin are also delicious choices. You can also mix flavors to make your own!
Storage Guide
- Cranberry Jello Salad is perfect for making ahead. Prepare it up to 3 days before serving and keep it tightly covered in the refrigerator.
- Store leftovers in an airtight container for up to 5 days.
- I don't recommend freezing this recipe because gelatin can become watery and lose its texture after thawing.
More Holiday Recipes to Love
If you're planning a holiday meal, these recipes are perfect for serving alongside cranberry Jello salad with pineapple and pecans…
Thanks for visiting Quiche My Grits! ❤️ I love making recipes for you! Follow me on Pinterest, Facebook, and Instagram!
Recipe Card
Cranberry Jello Salad
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- 13 x 9 inch baking dish (can use a jello mold, decorative dish or pie plate)
Ingredients
- 2 boxes cherry gelatin (3 ounces each)
- 1 cup boiling water
- 1 cup ice cold water
- 1 cup pecans (chopped)
- 1 can whole cranberry sauce (14 ounces)
- 1 can crushed pineapple, drained (20 ounces)
Instructions
- In a mixing bowl, whisk both boxes of gelatin with 1 cup of boiling water until well blended.2 boxes cherry gelatin, 1 cup boiling water
- Add 1 cup of ice cold water to the mixing bowl and whisk well.1 cup ice cold water
- Chop 1 cup of pecans and add to mixture.1 cup pecans
- Pour in a can of whole cranberry sauce and crushed pineapple (drained).1 can whole cranberry sauce, 1 can crushed pineapple, drained
- Whisk together and transfer gelatin mixture to a decorative dish or Jello mold.
- Cover and refrigerate for at least 2 hours, or until gelatin congeals. Chilling overnight is preferred.
Notes
- In addition to 15 minutes prep time, this recipe requires at least 2 hours of refrigeration. 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 an enzyme in it which prevents the gelatin from setting up. Canned pineapple works best.
Nutrition
Nutrition info is an auto generated estimate.
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!