Tangy cranberries, juicy pineapple, crunchy pecans, and cherry-flavored jello come together in this festive Cranberry Jello Salad—easy, colorful, and perfect for any holiday table!
You know that one dish that has to be at every family holiday? Like, if it’s missing, someone starts whispering, “Did we forget something?” For my family, it’s this Cranberry Jello Salad.
Growing up, this jello salad was always on the table—wedged right between the stuffing and the green bean casserole (and, weirdly enough, it totally worked there). My grandma made it every Thanksgiving without fail. And I swear, she had this special glass dish she only used for the jello salad. I once asked if we could use it for something else, and she gave me the look. You know the one.
But what’s funny is, as a kid, I didn’t even really like jello. I thought it was kinda weird—too wobbly, too shiny. But this? This was different. It wasn’t just plain jello. It had tangy cranberry sauce mixed in, sweet little bites of pineapple, and—my favorite—crunchy pecans sprinkled on top. I used to dig my spoon in just to scoop out all the pecans. (Don’t judge, I was like, seven.)
Now, years later, I’m the one making it. And every time I stir the cranberry sauce into the jello and watch it turn that deep ruby red, I get hit with all the feels. It’s simple, it’s nostalgic, and it always gets devoured. Plus, it’s one of those recipes where people say, “Oh wow, you made this?” and I just smile and nod… because if they knew how easy it was? They’d be making it too.
Why You’ll Love This Cranberry Jello Salad Recipe?
Let’s be real for a sec—jello salads get a bad rap. But this one? It’s got that perfect balance of sweet, tart, and crunchy that makes it weirdly addictive. Here’s why you’re gonna love it:
- It’s a total flavor bomb. Sweet cherry jello meets tangy cranberry sauce, with pops of juicy pineapple and buttery pecans. It’s sweet, tart, and just a little nutty (like me on Thanksgiving morning).
- It’s ridiculously easy. No baking. No complicated steps. If you can stir, you can make this.
- It’s a stunner on the table. That deep red color? Gorgeous. It’s like edible holiday decor.
- It’s make-ahead friendly. Which, let’s be honest, is a lifesaver when you’re juggling a dozen holiday dishes.
And bonus—people love it. Even the ones who swear they “don’t like jello” somehow end up going back for seconds. Go figure.
Ingredient Notes:
This Cranberry Jello Salad doesn’t require anything fancy, but every ingredient pulls its weight. Here’s the breakdown:
- Boiling Water (2 cups): The heat helps dissolve the jello completely—no weird grainy bits here.
- Sugar-Free Cherry-Flavored Gelatin (2 x 0.3 oz packages): I go for sugar-free because, honestly, the cranberry sauce and pineapple bring plenty of sweetness. Plus, the cherry flavor pairs perfectly with the cranberries.
- Jellied Cranberry Sauce (16 oz can): This gives the salad its deep, tangy flavor and that gorgeous ruby color. It also helps thicken the jello a bit, so it’s got a nice, firm texture.
- Crushed Pineapple (20 oz can, drained): Adds juicy bursts of sweetness in every bite. And yes, drain it well—too much juice will mess with the jello setting up.
- Chopped Pecans (½ cup): The secret star. They add that little bit of crunch that takes the salad from basic to whoa, what’s in this?
Pro Tip: Want to level up? Toast the pecans before adding them. It brings out a deeper, nuttier flavor that’s so good.
How To Make Cranberry Jello Salad?
Okay, here’s where you’ll realize just how simple this is. Like, “why don’t I make this more often?” simple.
Step 1: Gather Everything
Before you start, drain your pineapple, chop your pecans, and get your serving dish ready. You don’t want to be scrambling once the water’s boiling.
Step 2: Dissolve the Jello
In a big mixing bowl, pour in your cherry gelatin and add 2 cups of boiling water. Stir like crazy until the gelatin is fully dissolved—about 2-3 minutes. You want it smooth, not grainy.
Step 3: Stir in the Cranberry Sauce
Plop in the jellied cranberry sauce. At first, it’ll break up into chunky bits, but keep stirring. It’ll melt into the warm gelatin and give you that gorgeous ruby red color.
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Step 4: Add the Pineapple
Toss in the drained crushed pineapple and stir until it’s evenly distributed. (This is the part where you start thinking, “Dang, this smells pretty amazing already.”)
Step 5: Pour It All In
Pour the mixture into your serving dish—glass works great because you can see all those layers. If you’re feeling fancy, individual cups make cute single servings.
Step 6: Sprinkle the Pecans
Evenly sprinkle the chopped pecans over the top. Some will sink a bit, some will stay on top—it’s all good.
Step 7: Chill Time
Pop it in the fridge for at least 3-4 hours (overnight if you’ve got time). It should be fully set—firm, jiggly, and ready to party.
Step 8: Serve & Enjoy
Once it’s set, scoop it out or cut it into squares. And if you “taste test” a piece straight from the fridge before anyone else sees? Hey, I’m not judging.
Storage Options:
This salad is the ultimate make-ahead dish, and it holds up like a champ.
- Fridge: Store covered in the fridge for up to 5 days. The flavors actually get better after a day.
- Freezer? Nope. Jello doesn’t freeze well—it gets weird and watery when it thaws.
- Make-Ahead Magic: I usually make it the night before a big meal, and it’s perfect by the next day.
Quick Tip: Cover it tightly with plastic wrap so it doesn’t soak up any fridge smells. No one wants their cranberry salad tasting like leftover lasagna.
Variations and Substitutions:
Want to put your own spin on it? Here are some ideas:
- Switch Up the Gelatin: Raspberry or cranberry-flavored jello works great if cherry’s not your thing.
- Fresh Fruit Add-Ins: Sliced grapes, mandarin oranges, or even diced apples add fun pops of texture.
- Go Nut-Free: Allergic to pecans? Swap in toasted coconut flakes or skip them altogether.
- Make It Creamy: After the jello sets, top it with a layer of whipped cream cheese mixed with powdered sugar. It’s like cheesecake meets jello salad.
- Adult Version: Feeling bold? Swap ½ cup of the water for cranberry vodka. Now it’s a party.
What to Serve with Cranberry Jello Salad?
This salad is super versatile and pairs well with pretty much anything on a holiday table.
- Turkey or Chicken: The tangy cranberry flavor is a perfect match.
- Glazed Ham: The pineapple in the salad pairs so well with salty ham.
- Mashed Potatoes & Gravy: The creamy richness plays off the sweet-tart jello beautifully.
- Whipped Cream: A dollop on top makes it feel extra special.
- Vanilla Ice Cream: Yep, I said it. Try it once—you’ll never go back.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. In fact, I recommend it. Make it the night before and let it chill overnight—it sets better and the flavors really meld.
Can I use fresh cranberries instead of jellied cranberry sauce?
You can, but it’s a little more work. You’ll need to cook the fresh cranberries with sugar and water until they burst and thicken. Using canned jellied cranberry sauce just makes it way easier.
Can I use a jello mold for this?
Totally! Just lightly grease the mold before pouring in the mixture. Once it’s set, dip the mold in warm water for a few seconds to help it release before flipping it onto a plate.
So, what do you think? Ready to bring this classic Cranberry Jello Salad to your next holiday table? It’s festive, easy, and always a crowd-pleaser. And hey, if you end up eating it straight from the fridge at midnight—been there, done that. No shame. Happy jiggly salad making!
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Cranberry Jello Salad
Ingredients
- 2 c boiling water
- 2 0.3 oz packages sugar-free cherry-flavored gelatin mix (such as Jell-O)
- 1 16 oz can jellied cranberry sauce
- 1 20 oz can crushed pineapple, drained
- ½ c chopped pecans
Instructions
- Make sure you have all your ingredients prepared; boiling water, cherry-flavored gelatin mix, jellied cranberry sauce, drained crushed pineapple and chopped pecans.
- In a mixing bowl combine the boiling water (2 cups) with the cherry-flavored gelatin mix (two packages weighing 0.3 oz each). Stir thoroughly until the gelatin completely dissolves.
- Next, add the jellied cranberry sauce (16 oz can) and drained crushed pineapple (20 oz can), to the gelatin mixture. Mix everything together until well combined.
- You can pour the mixture into a glass serving dish or divide it among 12 individual serving dishes based on your preference.
- Sprinkle the chopped pecans (½ cup) over the top of the gelatin mixture.
- Now place either the serving dish or individual dishes in the refrigerator. Let it chill and set completely for about 3 to 4 hours, for servings or 4 hours to overnight if using a serving dish.
- Fully set your Cranberry Jello Salad is ready to be served! Enjoy this combination of cranberries, sweet pineapple and crunchy pecans in this unique and festive dish!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
