Cranberry Jello Salad

Cranberry Jello Salad with Pineapple and pecans.

Cranberry Jello Salad
is a jello salad recipe made with fresh cranberries, cherry Jello, pineapple and chopped pecans.

This beautiful and delicious Cranberry Jello Salad Recipe was given to me over 60 years ago by a dear family member who loves to cook as I do.

She bought fresh cranberries when they were in season and made the salad all year long for special events and gathering by freezing the berries.

Serve this salad on top your favorite salad greens, if you prefer.

It is awesome topped with Homemade Whipped Cream and served as a light dessert.

Not only is this delicious, it is healthy, full of antioxidants and other good nutrition.

It makes a perfect accompaniment to your old fashioned Christmas dinner of roasted turkey, chicken or baked ham.

Substitute this for your regular cranberry sauce on special occasions and watch those happy faces smiling around your dinner table.

You can serve both this dish and your regular canned cranberry sauce in a can, as I do.

Cranberry Jello Salad Recipe

  • 1 package (20 oz.) fresh cranberries

  • 1 cup sugar

  • 4 cups liquid (water and drained pineapple juice)

  • 1 can (15 oz.) crushed pineapple, drained

  • 1 large package (6oz.) Cherry Jello

  • 1 cup broken pecan pieces

Wash and crush or coarsely grind the cranberries for about 18 to 20 seconds in a food processor.

Put them in a mixing bowl and stir in the sugar until all the berries are coated well.

Cover with a lid or plastic wrap.

Refrigerate the mixture overnight.

The next day, using another mixing bowl pour in 2 cups of boiling water and then stir in the dry Jello for about 3 minutes or until all the granules are dissolved.

Let the mixture cool.

Add the drained pineapple juice with enough cool water to make 2 cups.

Stir in the cranberries, crushed pineapple and the pecans.

Pour into a 8" x 11" oblong dish.

Refrigerate about 4 hours or until congealed.

To serve, place in individual serving dishes.

You may serve this cranberry Jello on top of a lettuce leaf or other salad green, if you desire.

Note: This salad makes a soft molded salad.

Keep it refrigerated when not being served.

You can use the Jello as a dessert instead of a salad.

Note: This salad makes a soft molded salad.

Keep it refrigerated when it is not being served.

Jello Dessert Recipe

You can use this Jello for a dessert instead of a salad.

If you do make it a desert just leave off the greens and top the Jello with Homemade Whipped Cream instead. 

A Little History For You

Native Americans introduced our early settlers to this tart berry, which they ate raw or cooked.

Most commercial cranberries are grown in the United States, mainly in Wisconsin and Maine, because of the climate.

They are harvested in the fall, September through November.

Because of their short shelf life, the fresh berries are hard to find, until a couple of weeks before Thanksgiving.

It is best to purchase them at the market just prior to using.

Refrigerate promptly to slow down deterioration and use as soon as possible .

They can be frozen for a few months in a deep freezer.

When thawed, use immediately.

Canned Cranberries have been existence since 1912. 

As a result of this, we can make a 
Cranberry Jello Salad any time of the year, without having to wait until cranberry harvest time in the Fall to enjoy the delicious dish with our family and guest.

Related Pages

Homemade Jellied Cranberry Sauce

Oatmeal Cake With Craisins
(Dried Cranberries)

Orange Jello Salad Recipe

Return to Jello Recipies

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