I love how simple this dish is to throw together with just a handful of pantry staples. There’s no cooking beyond boiling water, yet it delivers so much flavor and texture. It’s the perfect balance of sweet and tart with a refreshing, fruity bite. I often make it ahead of time, which makes it even more convenient for holiday meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
medium apple (chopped into bite-size pieces)
canned crushed pineapple
canned whole berry cranberry sauce
strawberry gelatin (two boxes)
boiling water
Directions
I start by chopping one apple into small, bite-sized pieces.
In a mixing bowl, I stir together the chopped apple, the can of crushed pineapple (undrained), and the can of whole cranberry sauce.
In a separate bowl, I pour 1¾ cups of fully boiling water over the strawberry gelatin powder. I whisk for two full minutes to dissolve it completely.
I then pour the dissolved gelatin over the fruit mixture and stir well to combine.
I transfer the mixture to a serving dish and place it in the fridge for 3–4 hours to chill and set.
Once it’s fully chilled, I stir it to break up the gelatin for a spoonable salad, or I leave it set for neat slices, depending on how I want to serve it.
Servings and Timing
This recipe makes 8 servings.
Prep Time: 15 minutes
Chill Time: 3 hours
Total Time: 3 hours 15 minutes
It’s a great make-ahead option for any holiday spread or potluck.
Variations
I sometimes add chopped pecans for crunch and extra texture.
Mandarin orange segments or red grapes make delicious fruity add-ins.
A little orange zest adds a citrusy brightness that pairs well with the cranberry.
For a creamier version, I gently fold in whipped cream or whipped topping after the gelatin sets.
Using raspberry gelatin instead of strawberry gives a slightly different flavor that still works beautifully.
Storage/Reheating
I keep this salad covered in the fridge for up to 4 days. It holds its texture well and doesn’t need reheating—it’s meant to be served chilled. I stir it before serving if I want a spoonable version, or I slice it if I’ve let it fully set in a shallow dish.
FAQs
Can I use fresh or frozen pineapple instead of canned?
No, I always stick with canned pineapple. Fresh or frozen pineapple contains enzymes that prevent gelatin from setting properly.
What’s the best dish to use for this salad?
I use a medium-sized glass or ceramic baking dish. A 9×9-inch square dish works well if I want clean slices, or a deep bowl if I plan to scoop it.
Can I make this a day in advance?
Yes, and I actually prefer making it the night before. The flavors blend beautifully overnight, and the gelatin sets perfectly.
Can I use sugar-free gelatin?
Yes, I’ve made it with sugar-free gelatin and it works just as well, though the sweetness level is slightly reduced depending on the brand.
What if the gelatin doesn’t fully set?
I make sure to dissolve the gelatin completely in boiling water—lukewarm water won’t work. If it’s still too soft, I give it a few more hours or overnight in the fridge.
Conclusion
This Cranberry Jello Salad is one of those classic holiday recipes I turn to year after year. It’s quick, colorful, and bursting with fruity flavor, making it a perfect side for Thanksgiving, Christmas, or any festive gathering. I love how easily it comes together—and how everyone always comes back for seconds.
A classic sweet-tart cranberry jello salad made with whole berry cranberry sauce, crushed pineapple, apples, and strawberry gelatin—just mix, chill, and serve.
Ingredients
1 medium apple, chopped into bite-size pieces
1 (14 oz) can crushed pineapple
1 (14 oz) can whole berry cranberry sauce
6 oz strawberry gelatin (2 boxes of Jello)
1 ¾ cups boiling water
Instructions
Chop the apple into small bite-size pieces.
In a large bowl, combine the chopped apple, crushed pineapple (with juice), and whole cranberry sauce. Stir to mix.
In a separate bowl, dissolve the strawberry gelatin in 1 ¾ cups of boiling water. Whisk for 2 minutes until fully dissolved.
Pour the dissolved gelatin over the fruit mixture and stir well.
Cover and refrigerate for 3–4 hours, or until set.
Once chilled, stir gently for a spoonable salad, or slice and serve for a firmer presentation.
Notes
Use whole berry cranberry sauce, not the jellied variety.
Only canned pineapple works — fresh pineapple may prevent the gelatin from setting.
Ensure water is fully boiling to dissolve the gelatin completely.
Chill for at least 3 hours, or overnight for best results.
After chilling, stir to break up the gelatin for a more scoopable salad.
Optional mix-ins: chopped pecans, mandarin oranges, halved grapes, or a bit of orange zest.
