If you grew up loving old-fashioned holiday recipes, this cranberry jello salad is going to feel like a warm hug. It's sweet, tart, refreshing, and the easiest thing you'll make for Thanksgiving. Just five ingredients, no stovetop, no fuss.
It's one of those vintage side dishes that shows up next to the turkey, stuffing, and mashed potatoes. Simple, bright, and surprisingly perfect with all the cozy savory food. 👇👇
What Is Cranberry Jello Salad?
Cranberry jello salad is a classic American holiday side made from whole berry cranberry sauce, crushed pineapple, chopped apples, strawberry gelatin and boiling water.
Once chilled, it turns into a sweet-tart, scoopable jello filled with fruit. Think of it as the fresher, fruitier cousin of cranberry sauce. Technically a "salad," but let's be real… dessert energy.
Is This a Side Dish or a Dessert?
Traditionally it's served as a side dish with Thanksgiving turkey or glazed ham, but it's sweet enough to double as a light dessert. You can serve it either way depending on your holiday menu.
What Does It Taste Like?
It's sweet-tart, fruity, and refreshing with little pops of apple and pineapple in every bite. The gelatin keeps it light, the cranberry adds brightness, and the whole thing feels like a cross between cranberry sauce and a fruity dessert. It's the perfect contrast to rich, savory holiday dishes.
Note From Andi
This cranberry jello salad tastes exactly like the one my mom made when I was a kid. Same color, same wiggly texture, same "grab a spoonful straight from the fridge" vibe. For years, I thought she cooked it on the stovetop… turns out it's just boiling water and a mixing bowl.
I've tested this every way: raspberry Jell-O, sugar-free mixes, mandarin oranges, pecans, fresh cranberries, swapping the water for orange juice - it always works. This recipe is shockingly forgiving, which is exactly what you want when your oven is full of turkey, stuffing, and a million sides.
And the fun part? Everyone personalizes this recipe in their own way. I've heard so many little twists from readers over the years - swapping some of the water for orange juice, using sugar-free raspberry gelatin, mixing in pecans, even adding fresh cranberry relish. Every single version seems to turn out great, which tells you how forgiving this recipe really is.
Recipe Ingredients
You only need five simple, easy-to-find ingredients:
- 1 medium apple - chopped into bite-size pieces
- 14 oz crushed pineapple with juice included
- 14 oz whole berry cranberry sauce - must be "whole berry"
- 6 oz strawberry gelatin - two 3-oz boxes
- 1 ¾ cups boiling water
- Optional Garnishes: Fresh cranberries, orange zest, or a little whipped cream.
Great swaps: raspberry gelatin, cherry gelatin, mandarin oranges, pecans, fresh cranberries.
How To Make Jello Cranberry Salad 👇👇
STEP 1: Chop the apple
Chop 1 medium apple into small pieces so it blends well into the salad. Leave the peel on for color or peel it if you prefer it softer.
STEP 2: Mix the fruit base
Add the 14 oz can of crushed pineapple, 14 oz can of whole cranberry sauce and 1 chopped apple to a large bowl. Stir until all the fruit is evenly coated in the cranberry sauce.
STEP 3: Dissolve the gelatin
In a separate bowl add two packs (6 oz) of strawberry gelatin. Add 1 ¾ cups of boiling water to the gelatin powder. Whisk for two minutes to fully dissolve.
This step is essential - if the gelatin doesn't fully dissolve, the salad won't set properly.
STEP 4: Combine everything
Pour the hot gelatin directly over the fruit mixture. Stir gently to combine. The liquid will look loose at first - don't worry, this thickens beautifully in the fridge.
STEP 5: Chill until set
Cover the bowl (or transfer to a serving dish) and refrigerate for 3-4 hours, or until firm.
Once fully chilled, stir with a spoon to break up the gelatin. Keep in the fridge until ready to serve.
For more nostalgic side dishes just like grandma used to make, try my ambrosia salad, orange fluff salad, and strawberry fluff salad.
Tips For Perfect Results
- Use whole berry cranberry sauce. Jellied cranberry sauce won't give you the right texture.
- Start with boiling water. The gelatin has to fully dissolve or the salad will be grainy.
- Whisk long enough. Spend a full 1-2 minutes mixing to avoid any gritty bits.
- Stick to canned pineapple. Fresh pineapple contains enzymes that prevent the gelatin from setting.
- Chill 3-4 hours, minimum. Gelatin needs time to fully set. Overnight gives the best texture.
- Decide your texture. Stir after chilling for the classic spoonable style, or leave it untouched in a shallow dish if you want clean slices.
- Optional mix-ins work great. Chopped nuts, mandarin oranges, grapes, pecans, or fresh cranberries all fold in nicely without affecting the set.
Variations Readers Loved
These twists come straight from real reader feedback, and they all work beautifully:
- Swap the gelatin flavor: Strawberry, raspberry, cherry, or even cranberry if you can find it.
- Use juice for extra flavor: Replace part of the boiling water with orange juice or pineapple juice.
- Try fruit swaps: Mandarin oranges, canned pears, diced apples, or grapes for extra bite.
- Add crunch: Mix in chopped pecans or walnuts.
- Boost citrus: Add orange zest or a squeeze of orange juice.
- Use the pineapple juice: Stir it right into the liquid mixture instead of wasting it.
- Sugar-free option: Readers loved this with sugar-free raspberry gelatin.
- Make it creamy: Fold in ½ cup whipped topping for a fluff-style version.
Reader Reviews:
- "Used pineapple juice and OJ instead of water - delicious!" - Linda
- "Tart, fresh, sugar-free version turned out perfect." - Candice
- "Made it for Thanksgiving and it was so easy and tasty." - Joanne
- "Perfect every summer. We love cranberries!" - Susan
How To Store Leftovers
- Refrigerate - Leftover jello salad can be stored in an airtight container in the fridge up to 3-4 days. This recipe must be kept chilled until you're ready to serve.
- Make-ahead: You can make this 24 hours in advance - the texture stays perfect.
Make It a Full Thanksgiving Meal
This cranberry jello salad is one of those sides that magically works with almost every classic holiday dish. It adds a bright, sweet-tart pop to a plate full of savory comfort food. Try serving it with:
- Roast turkey and gravy - the sweetness cuts through all the rich, savory flavors.
- Brown sugar glazed ham or spiral ham - the cranberry + pineapple combo pairs perfectly with salty ham.
- Roast chicken for smaller holiday dinners or Sunday meals.
- Garlic mashed potatoes or buttery dinner rolls for a full classic plate.
- Stuffing or dressing - the contrast of textures is so good.
- Sautéed green beans, Brussels sprouts, or roasted vegetables for a fresh balance.
- Holiday brunch spreads - it's surprisingly great next to quiche, breakfast casseroles, and muffins.
For leftovers, scoop a spoonful into turkey sandwiches or ham sliders - it adds the perfect sweet bite.
More Cranberry Recipes
FAQs
Here are the most common questions readers ask about this recipe, plus simple fixes.
Yes. Many readers swap part or all of the water for pineapple juice or orange juice to boost flavor. Just make sure the total liquid equals 1 ¾ cups so the gelatin sets properly.
Whole berry works best because the cranberries add texture. Jellied cranberry sauce will still work, but the salad will be much smoother.
Not for this version. Fresh cranberries need to be cooked first. For best results, stick with canned whole berry cranberry sauce.
Strawberry gelatin gives the brightest color and flavor, but raspberry and cherry both work. Sugar-free gelatin sets the same.
The gelatin didn't fully dissolve, or too much extra liquid was added. Always start with boiling water.
Yes. It needs 3-4 hours to chill, but can be made 1-2 days ahead and kept tightly covered in the fridge.
No. Fresh pineapple contains enzymes that prevent gelatin from setting. Use canned crushed pineapple only.
Yes. Stirring after it sets breaks it into a loose, spoonable texture (the classic style). If you prefer a firmer mold, skip the final stir.
No - gelatin breaks down when frozen and turns watery after thawing.
Cranberry Jello Salad
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Ingredients
- 1 medium apple - chopped into bite-size pieces
- 14 oz can crushed pineapple
- 14 oz can whole cranberry sauce
- 6 oz strawberry gelatin (jello) - 2 boxes of Jello
- 1 ¾ cup boiling water
Instructions
- Chop one small apple into bite-size pieces.
- Add the 14 oz can of crushed pineapple, 14 oz can of whole cranberry sauce and 1 chopped apple to a bowl. Mix them together.
- In a separate bowl add two packs (6 oz) of strawberry gelatin. Add 1 ¾ cups of boiling water to the gelatin powder. Whisk for two minutes to fully dissolve.
- Pour the jello liquid overtop of the canned fruit mixture and stir together. Place in the fridge for 3-4 hours to chill and set.
- Once fully chilled, stir with a spoon to break up the gelatin. Keep in the fridge until ready to serve.
Notes
- Use whole berry cranberry sauce, not jellied.
- Only use canned pineapple so the gelatin sets properly.
- Water must be fully boiling to dissolve the gelatin.
- Chill 3-4 hours or overnight for best texture.
- Stir after chilling for a spoonable salad, or leave it set for clean slices.
- Optional add-ins: pecans, mandarin oranges, grapes, orange zest.
- Store covered in the fridge for 3-4 days.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
