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Cranberry Jello Salad

Cranberry jello salad combines raspberry gelatin, whole-berry cranberry sauce, pineapple, and walnuts in a chilled, firmly set salad. It’s an easy make-ahead dish with a sweet-tart flavor and a bit of crunch.
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Prep Time 10 minutes
Refrigerating 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups water boiling
  • 1 package (6 oz) raspberry-flavored gelatin
  • 1 can (14 oz) cranberry sauce whole-berry
  • 1 can (8 oz) crushed pineapple drained
  • 0.5 cup walnuts chopped

Equipment

  • 1 8x8-inch dish

Method
 

  1. Pour the boiling water into a large bowl, add the gelatin, and stir until completely dissolved.
  2. Stir in the cranberry sauce, drained pineapple, and walnuts until evenly combined.
  3. Pour into an 8x8-inch dish.
  4. Cover and refrigerate for at least 4 hours, until firmly set.

Notes

For a nut-free variation, replace the walnuts with an equal amount of pumpkin seeds. Make sure the gelatin is completely dissolved before adding the other ingredients. Cover and refrigerate leftovers for up to 4 days; freezing is not recommended.