This cranberry raspberry Jello salad combines whole berry cranberry sauce, crushed pineapple, and raspberry Jello for a sweet and tangy holiday side dish. With just three ingredients plus water, it’s an easy make-ahead recipe for Thanksgiving or Christmas dinner.
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Lee’s Aunt Betty used to make a similar Jello salad for our family holiday meals. This version is inspired by hers, with raspberry Jello and plenty of fruit. I leave out the nuts because one of our kids isn’t a fan.
Ever wondered why it’s called Jello salad? I did too! I found this interesting article about congealed salads from the National Museum of American History.
Why You’ll Love This Recipe
- Just three simple ingredients plus water.
- Sweet and tangy flavors that pair perfectly with a holiday dinner.
- Easy to double or triple for a larger gathering.
- Make it a day or two ahead for one less thing to prepare on the holiday.
Ingredient Notes
Just 3 simple ingredients are all you need to make this festive side dish that is perfect on any holiday table.
- Crushed Pineapple: Use canned crushed pineapple and reserve the juice. Fresh pineapple can prevent the Jello from setting.
- Raspberry Jello: I use regular jello and haven’t tried this with sugar-free.
- Whole Berry Cranberry Sauce: I use whole berry cranberry sauce.
How to Make Cranberry Raspberry Jello Salad
- Drain a 20 ounce can of crushed pineapple, reserving the juice.
- Add enough water to the reserved pineapple juice to equal 3 cups. Pour into a medium saucepan and bring to a boil over high heat.
- In a large bowl or casserole dish, pour the hot water and juice mixture over one 6-ounce package of raspberry Jello. Stir until completely dissolved, about 2 minutes. Add one 14-ounce can of whole berry cranberry sauce and stir until fully incorporated, about 5–7 minutes.
- Refrigerate for about an hour, until slightly thickened but not set. Stir crushed pineapple into jello mixture and return to the refrigerator for about 3 hours or until set.
Tips & Tricks
- Stir gently to avoid splashing, and be patient. The Jello powder needs to dissolve completely, and the cranberry sauce takes a little longer to incorporate.
- I always make this at least a day ahead so it has plenty of time to set.
- Let the Jello mixture chill until slightly thickened but not set before adding the pineapple, about an hour. This helps keep the pineapple from sinking to the bottom.
- I serve this in a bowl or casserole dish. I haven’t tested it in a Jello mold.
Storage
Store in an airtight container or tightly covered bowl in the refrigerator for up to 3 days.
Do not leave at room temperature for more than 2 hours.
Love this recipe?
Leave a comment and a ⭐⭐⭐⭐⭐ rating below!
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 the pineapple, reserving the juice. Add enough cold water to the reserved pineapple juice to equal 3 cups. Pour the mixture into a medium saucepan and bring to a boil.
- Place the raspberry Jello powder in a large bowl. Pour the boiling water and juice mixture over the powder and stir until completely dissolved, about 2 minutes. Add the cranberry sauce and stir until fully incorporated, about 5–7 minutes.
- Refrigerate for about an hour, until slightly thickened but not set. Stir in the crushed pineapple and return to the refrigerator for 3–4 hours or until set.
Yes and we absolutely love it love it love it thank you for the recipe I tweak them just a little too my liking but everybody loves it
I’m so glad y’all like it! Thanks for commenting and rating!
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.