Cranberry Apple Pineapple Salad Recipe

Introduction

This Cranberry Apple Pineapple Salad is a vibrant, fruity dish perfect for holiday gatherings or a refreshing side. Combining tangy cranberries, sweet pineapple, and crisp apples, it’s a delightful treat that’s both colorful and easy to make.

Ingredients

• 1 14oz can whole berry cranberry sauce
• 1 6oz box raspberry Jello (large box)
• 1 20oz can crushed pineapple
• 1 Granny Smith apple
• 1 cup chopped pecans (optional)

Instructions

1. Step 1: Drain the juice from the crushed pineapple into a large glass measuring cup. Set the pineapple aside in a medium bowl. Add water to the pineapple juice until you have 3 cups of liquid total. Heat this mixture in the microwave until it is almost boiling.
2. Step 2: Pour the hot liquid into a serving dish and stir in the raspberry Jello until completely dissolved. Add the whole berry cranberry sauce and gently break it up within the Jello mixture. Place the dish in the refrigerator to cool and begin setting.
3. Step 3: While the Jello mixture cools, chop the Granny Smith apple into bite-sized pieces. You may leave the skin on or peel it, depending on your preference. Also chop the pecans if using.
4. Step 4: In the medium bowl with the pineapple, add the chopped apple and pecans. Mix well to combine the fruit and nuts.
5. Step 5: After about 45 minutes to 1 hour, when the Jello mixture is cool and just starting to set, stir in the fruit and nut mixture thoroughly so everything is evenly distributed.
6. Step 6: Return the salad to the fridge to set completely, for at least another hour. For best results, refrigerate overnight. Serve chilled and enjoy!

Tips & Variations

• For added texture, try substituting pecans with walnuts or almonds.
• If you prefer a sweeter salad, use a flavored Jello like strawberry or cherry instead of raspberry.
• Peeling the apple is optional, but keeping the skin adds color and nutrients.
• Make sure the liquid is hot enough to fully dissolve the Jello for a smooth texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It is best enjoyed chilled. Before serving, you can give it a gentle stir if some settling occurs. Avoid freezing, as the texture will be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad is great when made the day before serving. It allows the flavors to meld and the Jello to fully set for the best texture.

Can I substitute fresh cranberries instead of canned cranberry sauce?

Canned whole berry cranberry sauce is recommended for its sweetness and texture. Using fresh cranberries would require additional sweetening and cooking to soften them, which changes the recipe significantly.

Cranberry Apple Pineapple Salad Recipe

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★★★★★

5 from 715 reviews

This Cranberry Apple Pineapple Salad is a refreshing, fruity dessert salad perfect for holidays and gatherings. Combining tangy whole berry cranberry sauce, sweet pineapple, crisp Granny Smith apples, and a splash of raspberry Jello, this chilled salad offers a delightful balance of flavors and textures. Optional chopped pecans add a pleasant crunch and nutty accent. Ideal served cold and best when prepared in advance to allow the Jello to set fully.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 5 minutes (heating liquid)
• Total Time: 1 hour 20 minutes plus chilling time (best if refrigerated overnight)
• Yield: 6–8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 (14 oz) can whole berry cranberry sauce
• 1 (6 oz) box raspberry Jello (large box)
• 1 (20 oz) can crushed pineapple
• 1 Granny Smith apple, chopped (skin on or peeled as preferred)
• 1 cup chopped pecans (optional)

Instructions

1. Prepare Pineapple Juice Mixture: Drain the juice from the crushed pineapple into a large glass measuring cup, set aside the pineapple in a medium bowl. Add water to the pineapple juice until the total liquid reaches 3 cups. Heat this liquid in the microwave until it is almost boiling.
2. Dissolve Jello: Pour the hot liquid into a serving dish and stir in the raspberry Jello powder until completely dissolved. Add the whole berry cranberry sauce to the mixture and gently break it up within the Jello liquid. Place the dish in the refrigerator to cool and begin setting.
3. Prepare Fruit and Nuts: While the Jello mixture cools, chop the Granny Smith apple and pecans (if using). You can leave the apple skin on for added texture and nutrients or peel it if you prefer.
4. Combine Fruit Ingredients: Mix the chopped apples, the drained crushed pineapple, and the pineapple juice from the measuring cup together in a bowl to create the fruit and nut mixture.
5. Incorporate Fruit into Jello: After approximately 45 minutes to 1 hour, when the Jello mixture has started to set but is still cool, stir in the fruit and nut mixture thoroughly to ensure even distribution.
6. Chill Completely: Return the dish to the refrigerator to allow it to set completely, which takes at least another hour but is best if left overnight. Serve the salad cold and enjoy your refreshing dessert!

Notes

• For best results, prepare the salad ahead of time to allow the flavors to meld and the Jello to set properly.
• The pecans are optional; you can omit them for a nut-free version or substitute with walnuts or almonds if preferred.
• Peeling the apple is optional—keeping the skin adds color and fiber.
• This dish should be served cold and kept refrigerated until serving.
• If you prefer a firmer texture, use less water when diluting the pineapple juice.

Keywords: Cranberry salad, fruit salad, holiday salad, pineapple salad, Jello salad, cranberry apple salad, festive salad, easy dessert salad