Cranberry Jello Salad
A sweet-tart holiday side made with whole berry cranberry sauce, crushed pineapple, apples, and strawberry gelatin. Just mix, chill, and serve.
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Serves: 8 servings
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.
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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
Calories: 93kcal | Carbohydrates: 22g | Protein: 2g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 102mg | Potassium: 26mg | Fiber: 1g | Sugar: 21g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg
Nutrition info is auto-calculated and meant to be an approximation only.
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