Cranberry Jello Salad
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!
Servings: 12
Calories: 143kcal
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
Calories: 143kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 102mg | Fiber: 2g | Sugar: 22g | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg