Description
A festive and fruity Cranberry Jello Salad combining raspberry jello, crushed pineapple, whole berry cranberry sauce, apple, and pecans, chilled to perfection for a refreshing side dish or dessert.
Ingredients
Scale
Gelatin 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 chopped pecans
- 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 from the can.
- Incorporate Cranberry Sauce: Add the whole berry cranberry sauce, breaking up any large chunks into smaller pieces, and stir to combine.
- Mix Fruit and Nuts: Stir in the chopped apple and chopped pecans, then mix in the cranberry juice thoroughly.
- Chill the Salad: Pour the mixture into a 9×13 inch dish and refrigerate for 2 hours until the jello sets and flavors meld.
- Serve: Serve the cranberry jello salad directly from the dish or scoop into a serving bowl as desired.
Notes
- Don’t skip the chill time: chilling for the full 2 hours is essential to allow the jello to firm up and the flavors to meld.
- Only use canned pineapple: fresh pineapple contains enzymes that prevent the gelatin from setting properly.
- Chop the apple and pecans into small pieces to avoid large chunks in the salad.
- Serve with a dollop of whipped cream for a sweet finishing touch.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 20 g
- Sodium: 70 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
