Pineapple Cranberry Salad

My mom always loves to serve a jello salad with a holiday meal. I think jello salads are usually sweet enough to be served with dessert, but this one I’ve served with a main meal. Once again, I don’t have a picture to show you, but with the cranberry sauce and raspberry jello, it is a pretty red addition to the menu. It is also naturally gluten free! (Just remember to always check the ingredient list on packages/cans.)

Pineapple Cranberry Salad
Serves: 10
  • 8 ounces crushed pineapple
  • 2 small packages raspberry jello
  • 16 ounces whole berry cranberry sauce
  • 1 medium apple, chopped
  • ⅓ cup chopped walnuts
  1. Drain the pineapple, reserving the liquid.
  2. Add enough water to the liquid to measure 2 cups. Pour into a medium sauce pan. Bring to a boil and remove from heat.
  3. Add the dry jello and stir until dissolved.
  4. Add the cranberry sauce and stir until blended.
  5. Refrigerate about 1½ hours until thickened but not set.
  6. Stir in the pineapple, chopped apple, and chopped walnuts. Pour into a 6 cup mold that is sprayed with cooking spray.
  7. Refrigerate 4 hours or until firm. Turn the mold onto a serving plate.
I have used a bundt pan in place of a jello mold.


The Bloggy Progressive Dinner continues today with salads at Parenting the Tiniest of Miracles. Stop by for more great recipes.

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