Cranberry Apple Jello Salad is one of those classic dishes that instantly brings back memories of family gatherings, holiday tables, and church potlucks. Bright, slightly sweet, and refreshingly tangy, this vintage-style salad has stood the test of time for good reason. It’s light yet satisfying, colorful on the table, and easy to prepare ahead—making it a favorite for Thanksgiving, Christmas, Easter, and Sunday dinners alike.
What makes this dish special is the balance of flavors and textures. Tart cranberries, crisp apples, and crushed pineapple are suspended in softly set gelatin, creating a salad that’s part dessert, part side dish. It’s refreshing after a heavy meal and familiar in the best, most comforting way. Best of all, it requires no baking and very little hands-on time, which makes it ideal when you’re cooking for a crowd.
Ingredients (Serves 8–10)
- 2 packages (85 g / 3 oz each) raspberry or cranberry-flavored gelatin
- 480 ml (2 cups) boiling water
- 240 ml (1 cup) cold water
- 200 g (1½ cups) fresh cranberries, finely chopped
- 2 medium apples (about 300 g / 10 oz), peeled, cored, and finely diced
- 225 g (1½ cups) crushed pineapple, well drained
- 100 g (½ cup) granulated sugar
- ½ teaspoon ground cinnamon
Optional Add-Ins
- 60 g (½ cup) chopped walnuts or pecans
- 120 ml (½ cup) whipped topping, for serving
Detailed Instructions
1. Dissolve the Gelatin
In a large heatproof mixing bowl, pour the boiling water over the gelatin powder. Whisk continuously for about 2 minutes, or until the gelatin is completely dissolved and the liquid is clear. Properly dissolving the gelatin is important to ensure the salad sets evenly without graininess.
Stir in the cold water and mix well. Set the bowl aside to cool slightly while you prepare the fruit.
2. Prepare the Cranberries
Rinse the fresh cranberries under cold water and discard any soft or damaged ones. Using a food processor or a sharp knife, finely chop the cranberries. They should be small pieces, not puréed, to distribute evenly through the salad.
Place the chopped cranberries in a separate bowl and stir in the granulated sugar. Let them sit for about 10 minutes. This step helps soften the cranberries and balances their natural tartness.
3. Prepare the Apples and Pineapple
Peel, core, and finely dice the apples into small, uniform pieces. Smaller pieces ensure the apples stay suspended in the gelatin instead of sinking to the bottom.
Drain the crushed pineapple very well, pressing gently with a spoon to remove excess juice. Too much liquid can prevent the gelatin from setting properly.
4. Combine the Ingredients
Once the gelatin mixture has cooled slightly but is still liquid, add the sugared cranberries, diced apples, crushed pineapple, and ground cinnamon. Stir gently but thoroughly to distribute the fruit evenly throughout the mixture.
If using chopped nuts, fold them in at this stage.
5. Chill Until Set
Pour the mixture into a lightly greased 23 × 33 cm (9 × 13-inch) glass dish or a decorative serving bowl.
Cover with plastic wrap and refrigerate for at least 4–6 hours, or until fully set. For best results, chill overnight. The longer chilling time allows the flavors to meld and the texture to firm up perfectly.
6. Serve
Once fully set, slice into squares or scoop into serving bowls. Serve chilled. If desired, add a dollop of whipped topping on each serving just before serving for a creamy contrast to the tart fruit.
Serving Suggestions
Cranberry Apple Jello Salad pairs beautifully with:
- Roasted turkey or chicken
- Ham and other holiday meats
- Rich casseroles and creamy side dishes
Its bright color and refreshing flavor make it an excellent contrast on heavier holiday menus.
