Description
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.
Store covered in the fridge for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Bake, Refrigerated
- Cuisine: American
