If you’re torn between serving jellied cranberry sauce or homemade whole-berry sauce on your holiday table, this Cranberry Apple Jello Salad might be the peace treaty your family needs. It brings together the best parts of classic holiday flavors in a fun, fruity, jiggly “salad” that feels straight out of a vintage cookbook — in the best way. Firm enough to slice yet soft enough to wobble, it’s the kind of retro side dish that wins over both kids and adults.
This salad is loaded with cranberries, apple, pineapple, and crunchy nuts, creating the perfect balance of sweetness, tartness, and texture. It’s refreshing, festive, and surprisingly versatile. Whether you serve it in a decorative mold, a casserole dish, or individual cups, it always brings a nostalgic charm to the dinner table.
Why This Recipe Works
While the name highlights cranberries and apples, pineapple plays a quiet but essential role. It offers a natural sweetness and acidity that brightens the entire dish. You’ll use crushed pineapple and reserve the juice — this juice becomes part of the flavorful liquid base that sets the Jello.
To that pineapple juice, you’ll add orange juice and cold water until you reach three cups total. This mixture is heated only briefly, just enough to dissolve the gelatin. Two boxes of raspberry Jello may seem like an unusual choice, but don’t worry — the final flavor isn’t distinctly raspberry. Instead, it creates a tangy, fruity backdrop that ties everything together beautifully.
Ingredients
- 2 boxes raspberry gelatin (3 oz each)
- 1 can crushed pineapple, drained (reserve juice)
- 1 cup cranberry sauce (jellied or whole berry)
- 1 apple, diced
- ½ cup chopped walnuts or pecans (optional)
- 1 cup orange juice
- Cold water (enough to reach 3 total cups of liquid with the juices)
How to Make Cranberry Apple Jello Salad
1. Prepare the Liquid Base
Drain the crushed pineapple, reserving all of the juice. Pour the pineapple juice into a measuring cup, add the orange juice, and then add enough cold water until the total reaches 3 cups.
Pour this mixture into a saucepan and bring it just to a boil. As soon as it starts boiling, remove it from the heat.
2. Dissolve the Jello
Add both boxes of raspberry gelatin to the hot liquid. Stir until completely dissolved and smooth.
3. Mix in the Fruit
Let the mixture cool slightly, then stir in:
- the drained crushed pineapple
- the cranberry sauce
- the diced apple
- the chopped nuts, if using
Mix everything gently until evenly distributed.
4. Chill and Set
Pour the mixture into a mold, serving bowl, or casserole dish. Refrigerate for 4–6 hours or until firm.
5. Serve
Slice, scoop, or unmold your Jello salad and serve chilled alongside your holiday meal.
Tips & Variations
- To unmold easily: Lightly grease the mold with a thin layer of neutral oil.
- Add citrus: A teaspoon of orange zest adds extra brightness.
- Make it creamier: Stir in ½ cup sour cream or softened cream cheese for a vintage creamy version.
- No nuts? Leave them out for a smoother, kid-friendly texture.
