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Cranberry Apple Jello Salad

A festive, make-ahead salad featuring tart cranberries, crisp apples, and a jiggly texture, perfect for holiday meals.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Salad, Side Dish
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 package cranberry or raspberry gelatin (6 ounces)
  • 1 cup boiling water
  • 3/4 cup cold water
  • 1 can whole berry cranberry sauce (14 ounces) gently broken up with a fork
  • 1 can crushed pineapple (20 ounces) drained very well
  • 2 pieces crisp apples, diced small (Granny Smith or Honeycrisp are great)
  • 1 tablespoon lemon juice keeps the apples bright
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 piece Zest of 1 orange (optional but lovely)
  • to taste Whipped topping or lightly sweetened sour cream (for serving)

Method
 

Preparation
  1. Pour gelatin into a large bowl.
  2. Stir in boiling water until dissolved, then add cold water.
  3. Let the mixture cool in the fridge for about 20 to 30 minutes until it’s the consistency of thick syrup. Don’t let it fully set.
  4. Gently fold in cranberry sauce, well-drained pineapple, diced apples tossed with lemon juice, nuts, and orange zest.
Setting
  1. Pour into a 9x13 dish or mold.
  2. Cover and chill at least 4 hours, or overnight for best texture.
Serving
  1. Slice and serve plain or add a dollop of whipped topping for a creamy contrast.

Notes

Ensure the pineapple is well-drained to avoid a watery salad. Use a silicone mold for a decorative presentation if desired.