I don’t know about you, but I grew up eating my grandmother’s jello salad concoctions at every holiday meal. In fact I’m fairly certain she had an entire recipe box devoted to just jello salads. 😉
Jello is cool. Thanks Grandma!
Ingredients
1 can {20 oz.} crushed pineapple, undrained
6 oz. raspberry flavored gelatin
1 can {16 oz.} whole berry cranberry sauce
1 tart apple, chopped
Directions
In a small bowl, drain the pineapple, reserve the juice and set aside. Â Add enough cold water to the pineapple juice to measure 3 cups. Pour liquid into a saucepan and bring to boil.
Pour dry gelatin mix in a bowl and stir in boiling pineapple liquid and stir until completely dissolved. Slowly stir in the cranberry sauce the refrigerate 1-1/2 hours or until the mixture is slightly thickened.
Stir in the remaining crushed pineapple and apples.
Refrigerate until firm {3-4 hours}. Serve.
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.
Wendy says
It must be something that generation of mums and grandmas did. My grandma made a beetroot jelly which had vegetables and beetroot, this was always served with cold meats in the summer. I don’t have good memories of this, possibly why I have never made an attempt to make it.
Barbara says
The only cranberries my brood will eat are in a cranberry salad, but mine’s different than yours. Raw cranberries aren’t as tart.
Dissolve 1 package each of raspberry & lemon Jello in 4 cups hot water. Chill until slightly thickened.
Stir into the Jello:
2 Cups ground fresh cranberries
1 can crushed pineapple, drained
1 & 1/2 cups sugar (or Splenda)
2 cups coarsely chopped pecans
1 & 2/3 cups chopped seedless grapes
Chill until firm in a very large bowl, or use 2 bowls.
An easy way to chop the cranberries is to add them to a blender container and fill with water. Chop until fine, then strain the water out. This works extremely well. I add the sugar/Splenda to all the combined, chopped fruit to chill while the Jello thickens.
I keep some raw cranberries frozen so I can make this in the summer, too. Very refreshing! I make one bowl with sugar for the family, and 1 bowl with Splenda and sugar free Jello for a diabetic in the family. Can’t tell them apart. It is very difficult to come up with a cranberry dish for diabetics, but this one is incredibly good.
Leanna says
MMM we use a cup of pomegranate seeds and a pkg of frozen raspberries instead of the apple.
P.S. I received my gift yesterday. Thank you!!!!
Renay says
I have been making this for years! I totally grew up on Jello salads…my Great Auntie would make one with a middle of Cool Whip…ahhh, they 60’s and 70’s!!!
Renay says
Barbara- the frozen cranberries would be good in my gin and tonic in the summer, too… lol
Debbie says
Thanks for the jello cranberry recipe. I will be serving it at thanksgiving this year.
My grandma too always made a jello salad to accompany family dinners.
Mavis Butterfield says
Yay! Jell-O salads are awesome.
christy says
How munch does this serve ?
Mavis Butterfield says
It’s a nice side dish for 8.