Description
This vibrant Cranberry Jello Salad combines raspberry jello, crushed pineapple, whole berry cranberry sauce, apple, pecans, and cranberry juice to create a refreshing, sweet, and tangy dessert perfect for holiday gatherings or potlucks. Chilled until set, this no-cook salad offers a delightful blend of textures and flavors with a festive red hue.
Ingredients
Scale
Jello Mixture
- 2 boxes raspberry jello (6 ounces total)
- 1½ cups boiling water
Fruit and Nut Mix
- 1 can crushed pineapple (20 ounces, including juice)
- 1 can whole berry cranberry sauce (15 ounces)
- 1 Honeycrisp apple, peeled and chopped
- ½ cup pecans, chopped
- ¾ cup cranberry juice
Instructions
- Dissolve Jello: Add the raspberry jello powder to a mixing bowl and whisk in the boiling water thoroughly until the jello is completely dissolved.
- Add Pineapple: Stir in the crushed pineapple along with its juice from the can to the dissolved jello mixture.
- Incorporate Cranberry Sauce: Add the whole berry cranberry sauce to the mixture. If the sauce contains large chunks, break them into smaller pieces and stir well.
- Mix Nuts and Fruits: Stir in the chopped pecans and peeled, chopped apple into the mixture, then pour in the cranberry juice and combine evenly.
- Chill the Salad: Pour the completed mixture into a 9×13 inch dish and refrigerate for 2 hours or until fully set.
- Serve: Serve chilled directly from the baking dish or scoop the salad into a serving bowl for presentation.
Notes
- Peeling and chopping the apple prevents browning and offers crisp texture contrast.
- Mix pecans just before chilling to maintain their crunch.
- This salad is best served cold and should be consumed within 2-3 days for optimal freshness.
- Variations can include substituting walnuts for pecans or using different flavored jello for a unique twist.
