Cranberry Jello Salad

5 from 9 votes

Cranberry Jello Salad with pineapple and pecans is an easy, make-ahead favorite for holidays, potlucks, and family dinners!

Prep Time15

Cook Time0

Chill Time2

Total Time2 15

Course: Salads, Sides

Cuisine: American

Servings:

Calories: 199kcal

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.

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.