There’s something so delightfully nostalgic and festive about the Cranberry Jello Salad with Pineapple and Pecans Recipe. It’s a colorful, tangy, and slightly sweet dish that’s perfect for holiday dinners or anytime you want a refreshing, easy-to-make salad with a classic twist.

A close-up view of a white dish filled with chunky red cranberry sauce that has a shiny and thick texture. The sauce shows whole and broken cranberries mixed with small pieces of orange peel, adding some light orange color spots. A silver spoon scoops up a thick amount of the sauce, showing its moist and juicy consistency. The background has a soft white marbled surface that keeps the focus on the bright red and textured sauce. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Jello Salad with Pineapple and Pecans Recipe
Top Tip
How to Serve Cranberry Jello Salad with Pineapple and Pecans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Jello Salad with Pineapple and Pecans Recipe

Why You'll Love This Recipe

This Cranberry Jello Salad with Pineapple and Pecans Recipe isn’t just a side dish—it’s a conversation starter. I’ve made it countless times for family gatherings, and every time it brings smiles. It’s vibrant, refreshing, and the perfect blend of textures that feels like a celebration on your plate.

Easy to Prepare: The recipe comes together quickly, requiring no baking or fancy techniques—just simple stirring and chilling.
Wonderful Flavor Combo: The tart cranberry pairs beautifully with sweet pineapple and crunchy pecans for a flavor that’s both classic and fresh.
Perfect for Holidays and Potlucks: Its bright color and sweet-tart taste make it a crowd-pleaser at any festive table.
Customizable and Fun: You can easily tweak the ingredients to suit your tastes or dietary needs without losing that signature charm.

Ingredients & Why They Work

Each ingredient in this Cranberry Jello Salad with Pineapple and Pecans Recipe brings something special to the mix. From the jello’s bright, fruity base to the crunchy pecans, these flavors and textures balance beautifully. Here are a few pointers for picking your best ingredients.

Flat lay of two small boxes of raspberry jello powder, a simple white ceramic bowl with steaming boiling water, a small white bowl filled with crushed pineapple chunks and juice, a small white bowl with whole berry cranberry sauce, a peeled and chopped Honeycrisp apple arranged neatly on the surface, a small pile of chopped pecans, and a small white bowl holding deep red cranberry juice, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Raspberry Jello: The vibrant flavor and red color kick off the salad’s festive appeal. I always use the classic boxed kind for the familiar taste.
Boiling Water: Essential to fully dissolve the jello powder so your salad sets perfectly without lumps.
Crushed Pineapple: Adds natural sweetness and juiciness; make sure to use canned pineapple to ensure the gelatin sets.
Whole Berry Cranberry Sauce: Brings the distinctive tartness and texture with those lovely whole berries that add interest to each bite.
Honeycrisp Apple: I prefer Honeycrisp for its sweet-tart balance and crisp texture—peeling ensures no bitterness.
Pecans: Provide a crunchy texture contrast that makes every bite fun and satisfying.
Cranberry Juice: Enhances the berry flavor and adds a bit more liquid to blend everything smoothly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this Cranberry Jello Salad with Pineapple and Pecans Recipe depending on the season or mood—sometimes I add a little shredded coconut, other times I swap out pecans for walnuts. Don’t be afraid to experiment and make this recipe feel uniquely yours!

Variation: One year, I added finely chopped celery for a refreshing crunch that surprised everyone and was such a hit, adding a hint of savory to the mix.
Dietary tweak: To keep it nut-free, you can substitute chopped sunflower seeds or simply omit the nuts altogether without losing much flavor.
Seasonal twist: Swap canned pineapple for mandarin oranges in winter—you’ll get a lovely citrus brightness to lighten the classic flavors.

Step-by-Step: How I Make Cranberry Jello Salad with Pineapple and Pecans Recipe

A white plate with ridged edges holds a mound of bright red chunky sauce with visible pieces of fruit spread evenly in the center. On top of the red layer is a smooth, white swirl of cream, and a small green mint leaf rests beside the cream. A silver spoon is placed to the right side of the plate, touching the sauce. In the background, a white bowl filled with red cherries is partially visible on a white marbled surface. A corner of a blue and white cloth napkin is also seen at the bottom edge. photo taken with an iphone --ar 2:3 --v 7

Step 1: Dissolve the jello

Start by emptying the raspberry jello powder into a large mixing bowl and whisking in 1½ cups of boiling water. Whisk vigorously until the jello powder is completely dissolved. This step is crucial—if you stop too soon, you might end up with clumps or a loose set.

Step 2: Add the pineapple

Pour in the entire can of crushed pineapple along with its juice. Stir gently to combine. The juice adds extra sweetness and moisture, which helps the jello set with a nice, juicy texture that’s far from boring.

Step 3: Fold in cranberry sauce

Next, add the whole berry cranberry sauce. If some berries are large or clumped, break them gently with your spoon. This ensures an even spread of tartness without any overpowering chunks—keeping every bite balanced and delightful.

Step 4: Stir in apple, pecans, and cranberry juice

Chop your peeled Honeycrisp apple into small pieces and toss it in with the chopped pecans and cranberry juice. Mixing the juice at this stage integrates the flavors seamlessly and keeps the salad juicy without being soupy.

Step 5: Chill until set

Pour the entire mixture into a 9×13-inch dish and pop it into the fridge. Let it chill for about 2 hours or until firm. This is the hardest part—it’s so tempting to dive in early, but the chill time lets all the flavors come together and the gelatin to fully set for that perfect texture.

Top Tip

Over the years, I've learned there are a few simple tricks that can elevate your Cranberry Jello Salad with Pineapple and Pecans Recipe from good to unforgettable. Here’s what I swear by:

Use canned pineapple, not fresh: Fresh pineapple contains enzymes that will stop your gelatin from setting properly. This was a mistake I made once—and trust me, the runny salad was no fun to clean up!
Chop ingredients finely: Peeling and finely chopping the apple and pecans keeps the salad easy to eat and prevents overpowering big chunks.
Don’t rush chilling: The full 2-hour chill is vital. It allows the flavors to meld and gives your salad that satisfying, firm texture.
Serve chilled, with a dollop of whipped cream: It’s a simple finishing touch that adds creaminess and complements the tart and sweet flavors perfectly.

How to Serve Cranberry Jello Salad with Pineapple and Pecans Recipe

cranberry jello salad - Serving Suggestion

Garnishes

I normally serve this salad straight from the baking dish, but if I want it to look a little fancier, I scoop it into a pretty glass bowl and sprinkle extra chopped pecans on top. A few fresh mint leaves also add a hint of color and freshness that guests always appreciate.

Side Dishes

This salad pairs beautifully with savory mains like roasted turkey, glazed ham, or even a simple roast chicken. I find it balances out heavier dishes perfectly, adding a bright and refreshing counterpoint to your plate.

Creative Ways to Present

For holidays, I like to serve this in individual clear glasses layered with whipped cream on top and a sprinkle of festive red and green sugar crystals. It makes a charming, eye-catching dish that doubles as a conversation starter!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cover the dish tightly with plastic wrap and store it in the fridge. The salad keeps well for up to 3 days, and the flavors actually develop even more, making it tastier the next day.

Freezing

Freezing isn’t recommended because the gelatin can change texture once thawed, becoming watery or separating. I learned this the hard way and now stick to fresh preparation within a couple of days.

Reheating

Since this is a chilled salad, reheating doesn’t apply. Just serve it cold right from the fridge, maybe topped with a little whipped cream for extra indulgence.

Frequently Asked Questions:

Can I substitute the raspberry jello with another flavor?

Yes! While raspberry is classic and pairs wonderfully with cranberry and pineapple, you can swap in strawberry or cherry jello for a different yet complementary fruity twist. Just keep in mind it may change the color and flavor balance slightly.

How do I prevent the salad from being too watery?

Make sure to use crushed canned pineapple (with juice) rather than fresh, and drain your apple well after chopping. Also, add cranberry juice gradually; too much liquid can prevent the gelatin from setting firmly.

Can I make this salad vegan or vegetarian?

Traditional jello contains gelatin, which is animal-derived, so it’s not vegan. However, you can use a plant-based gelatin substitute or agar-agar to set the salad, but the texture may vary slightly. Check the package instructions for best results.

What’s the best way to chop the pecans and apples?

I like to chop both the apples and pecans into small, bite-sized pieces so they mix evenly throughout the salad and don’t create large chunks. Peeling the apple also helps keep the texture smooth and avoids any bitterness.

Final Thoughts

The Cranberry Jello Salad with Pineapple and Pecans Recipe has a warm place in my heart and at every holiday table I’ve shared it on. Its vibrant color, unique texture, and sweet-tart flavor combination make it truly stand out. I hope you enjoy making and sharing this classic twist with your loved ones just as much as I do—it’s a lovely, simple way to add some festive cheer and refreshing flavor to your meal!