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Cranberry Jello Salad

Cranberry jello salad combines raspberry gelatin, whole-berry cranberry sauce, crushed pineapple, and chopped pecans in a sweet, tangy chilled side dish. Refrigerate it until firm for a make-ahead salad with a soft, fruity texture and a little crunch.
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Prep Time 2 minutes
Refrigeration 4 hours
Total Time 4 hours 2 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (6 oz) raspberry gelatin
  • 2 cups water boiling
  • 1 cup water cold
  • 1 can (14 oz) whole-berry cranberry sauce
  • 1 can (8 oz) crushed pineapple drained
  • 0.5 cup pecans chopped

Equipment

  • 1 2-quart serving dish

Method
 

  1. In a large bowl, stir the raspberry gelatin into the boiling water for about 2 minutes, until completely dissolved.
  2. Stir in the cold water and cranberry sauce until combined.
  3. Fold in the drained pineapple and pecans.
  4. Pour into a 2-quart serving dish.
  5. Refrigerate for at least 4 hours, until firm.

Notes

For the smoothest set, make sure the gelatin is completely dissolved before adding the cold water. Cover and refrigerate leftovers for up to 3 days; freezing is not recommended because gelatin can become watery. For a nut-free version, omit the pecans.