Description
A festive and fruity Cranberry Jello Salad combining tangy raspberry jello, crushed pineapple, cranberry sauce, and fresh apple with crunchy pecans. Perfectly chilled to meld flavors and served as a refreshing side or dessert for holiday gatherings.
Ingredients
Scale
Main Ingredients
- 2 boxes raspberry jello 6 ounces total
- 1½ cups boiling water
- 1 can crushed pineapple 20 ounces (including juice)
- 1 can whole berry cranberry sauce 15 ounces
- 1 Honeycrisp apple peeled and chopped
- ½ cup pecans chopped
- ¾ cup cranberry juice
Instructions
- Dissolve Jello: In a mixing bowl, whisk the 2 boxes of raspberry jello powder into 1½ cups boiling water until completely dissolved.
- Add Pineapple: Stir in the entire can of crushed pineapple including the juice.
- Mix Cranberry Sauce: Add the whole berry cranberry sauce, breaking up any large chunks into smaller pieces for an even texture.
- Combine Other Ingredients: Stir in the chopped apple, chopped pecans, and ¾ cup cranberry juice until fully incorporated.
- Chill the Mixture: Pour the jello mixture into a 9×13 inch dish and refrigerate for 2 hours until firm.
- Serve: Serve directly from the dish or scoop into a serving bowl as a refreshing salad or dessert.
Notes
- Don’t skip the chill time: This allows the flavors to meld and helps the jello firm up. Chill for the full 2 hours.
- Only use canned pineapple: Fresh pineapple contains enzymes that prevent gelatin from setting properly.
- Chop the apple and pecans into small pieces to avoid large chunks for better texture.
- Serve with whipped cream for a sweet and creamy topping option.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
