Cranberry Pineapple Jello Salad features cranberry sauce, crushed pineapple and raspberry jello.
This dish is tangy and sweet and goes perfectly with the traditional Thanksgiving feast. Lee’s Aunt Betty used to make Cranberry Pineapple Jello Salad just about every year before she passed away.
While searching for a similiar type of recipe on the internet I found this one from Kraft. I thought to myself, “does it have jello? Yes it does.
But Aunt Betty used raspberry jello, so that is one change I made.
Does this one have crushed pineapple? Yep.
Does this one use whole berry cranberry sauce? Yes!
Did Aunt Betty use pears in hers? Nope. So I left those out. Although Lee would not mind if I left them in.
So Aunt Betty’s did have nuts. But I decided to leave those out.
I have no idea the method she used to make hers, but Kraft’s method seemed pretty good to me so that is how I did mine.
How to make Aunt Betty’s Cranberry Pineapple Jello Salad:
- Drain a 20 ounce can of crushed pineapple, reserving the juice.
- Add cold water to the reserved pineapple juice to equal 3 cups. Put into a medium saucepan and bring to a boil.
- Empty a 6 ounce box of raspberry jello into a medium bowl. Pour boiling water/juice over jello and mix until the jello is dissolved, about 2 minutes. Add 14 ounce can of whole berry cranberry sauce and stir until melted, about 5 – 7 minutes.
- Refrigerate for about an hour. Stir in crushed pineapple and return to the refrigerator for about 3 hours or until set.
I serve this dish on our Thanksgiving table as a side dish. I’m pretty sure that most people eat it for dessert and I’m okay with that.
Wondering why exactly it is called jello salad I googled it and found a very interesting article about congealed salads on the National Museum of American History website.
Cranberry Pineapple Jello Salad
Ingredients
- 1 can crushed pineapple 20 ounces
- 1 box raspberry jello 6 ounces
- 1 can whole berry cranberry sauce 14 ounces
Instructions
- Drain pineapple, reserving the juice. Add enough cold water to pineapple juice to equal 3 cups. Pour into medium saucepan, bring to a boil.
- Pour jello mix into a medium bowl. Pour boiling water over jello mix; stir 2 minutes or until jello mix is dissolved. Add cranberry sauce and stir until melted, about 5-7 minutes.
- Refrigerate for about an hour, add crushed pineapple and return to the refrigerator for about 3 hours or until jello is set.
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Some other Thanksgiving sides you might like:
Sweet Potatoes with Marshmallows
Super Easy Pan Fried Fresh Green Beans
Asiago Garlic Mashed Potatoes
Such a beautiful and festive colour! Have never had anything like this..
Cranberry sauce is a traditional side to Thanksgiving dinner here in the US. This is my way of making it tastier.