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Cranberry Jello Salad

Cranberry Jello Salad combines raspberry gelatin, whole-berry cranberry sauce, pineapple, celery, and pecans in a chilled, firm salad. It comes together with a quick stir and sets in the refrigerator for at least 4 hours.
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Prep Time 15 minutes
chilling 4 hours
Total Time 4 hours 15 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 2 package (3 oz) raspberry gelatin
  • 2 cup water boiling
  • 1 cup water cold
  • 1 can (14 oz) whole-berry cranberry sauce
  • 1 can (8 oz) crushed pineapple in juice, drained
  • 0.5 cup celery finely chopped
  • 0.5 cup pecans chopped

Equipment

  • 1 8-inch square dish

Method
 

  1. In a large bowl, stir the gelatin into the boiling water until completely dissolved.
  2. Stir in the cold water and cranberry sauce until combined.
  3. Fold in the drained pineapple, celery, and pecans.
  4. Pour the mixture into an 8-inch square dish.
  5. Cover the dish.
  6. Refrigerate for at least 4 hours, until firm.

Notes

For the smoothest set, make sure the gelatin is completely dissolved before adding the cold water. Cover and refrigerate leftovers for up to 3–4 days; freezing is not recommended because it can affect the texture. For a nut-free version, omit the pecans.