Chilled Cranberry Jello Salad with Pineapple and Pecans

Cranberry Jello Salad — AI-generated illustration

Yield: 10–12 | Prep Time: 15 minutes

Holiday side tables often call for something crisp, cool, and refreshingly bright alongside heavier roasted mains. This chilled cranberry Jello salad pairs tart berries with crushed pineapple and rich chopped pecans in a vibrant ruby gelatin base.

Everything mixes directly in a single bowl before setting in the refrigerator. With whole-berry cranberry sauce stirred straight into cherry or raspberry gelatin, you get balanced sweet and tart spoonfuls without any stovetop cooking beyond boiling water.

Dissolving and Layering the Fruit

Stir the raspberry or cherry gelatin powder into boiling water for about two minutes until completely dissolved. Once smooth, cold water and orange juice lower the temperature while balancing the sweet gelatin base.

Gently break apart the canned whole-berry cranberry sauce with a spoon or whisk so it blends evenly into the liquid. The undrained crushed pineapple and finely chopped pecans fold in next, distributing fruit and crunch across every serving.

Key Ingredients and Texture Cues

Canned whole-berry cranberry sauce lends body and tender cooked fruit, while finely chopped fresh cranberries can be folded in for extra tartness.

Crushed pineapple goes into the bowl undrained, using its sweet juice to flavor the gelatin while spreading fine fruit pieces evenly across the dish.

Finely chopped pecans provide crisp contrast throughout the chilled gelatin, with an extra handful reserved to scatter over the top just before serving.

Cook's Notes for Success

Refrigerate the dish for at least six hours, or preferably overnight, so the gelatin becomes completely firm before spooning.

Keep a small portion of the chopped pecans aside until after chilling so they stay crisp when scattered over the finished surface.

Frequently Asked Questions

Can fresh cranberries be added to the salad? Yes, folding in one-half cup of finely chopped fresh cranberries adds extra tartness and cranberry flavor to the bowl.

What dish works best for chilling and serving? Pour the mixture into a large glass serving bowl or a 9x13-inch dish before covering it for the refrigerator.

How should this salad be served? Spoon the cranberry Jello salad into individual serving bowls and serve it cold once set.

Chilled Cranberry Jello Salad with Pineapple and Pecans

Ingredients

  • 1 package (6 oz) raspberry or cherry Jell-O
  • 1 cup boiling water
  • 3/4 cup cold water
  • 1/4 cup orange juice
  • 1 can (14 oz) whole-berry cranberry sauce
  • 1 can (20 oz) crushed pineapple, undrained
  • 1 cup finely chopped pecans
  • 1/2 cup fresh cranberries, chopped (optional)
  • Extra chopped pecans for topping

Instructions

  1. In a large mixing bowl, add the raspberry or cherry Jell-O powder.
  2. Pour in 1 cup of boiling water and stir continuously for about 2 minutes, until the gelatin is completely dissolved.
  3. Add the cold water and orange juice. Stir until everything is well combined.
  4. Add the whole-berry cranberry sauce, breaking it apart gently with a spoon or whisk so it mixes evenly into the gelatin.
  5. Stir in the crushed pineapple along with its juice. Mix until the fruit is evenly distributed.
  6. If using fresh cranberries, finely chop them and fold them into the mixture for extra tartness and cranberry flavor.
  7. Gently stir in the chopped pecans, reserving a small handful for garnish.
  8. Pour the mixture into a large glass serving bowl or a 9×13-inch dish.
  9. Cover and refrigerate for at least 6 hours, or preferably overnight, until the gelatin is completely set.
  10. Once chilled, gently sprinkle the reserved chopped pecans over the top.
  11. Spoon the cranberry Jello salad into individual serving bowls and serve cold.

Recipe notes

  • Prep Time: 15 minutes
  • Chill Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Servings: 10–12

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