Cranberry Apple Gelatin Salad
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This Cranberry Apple Gelatin Salad is a favorite family recipe we make every year for Thanksgiving and sometimes Christmas. My grandma used to bring it to our family gatherings and now it is always on the menu.
(Post modified with new photos on 11/4/22.)
When growing up as a girl, I remember my mom often served canned cranberry salad with our meals. You know the kind that you shake out of a tin can and then cut into slices? But when the holidays rolled around, you could always count on having a fresh cranberry salad on the table.
That’s because cranberries are a perfect complement to roasted turkey or chicken dinners. The tart fruit is especially delicious when mixed with a raspberry or cherry-flavored gelatin, pineapple, apples, and pecans, like in this salad!
This salad will serve 6-8 people, so if you are expecting more people at your holiday gathering, simply double the ingredients in this recipe and follow the instructions as indicated.
Ingredients for Cranberry Apple Gelatin Salad
(See the full recipe at the bottom of this post.)
- fresh cranberries (coarsely ground)
- granulated sugar
- raspberry or cherry-flavored gelatin
- crushed pineapple (well drained)
- apple (peeled, cored, and diced)
- chopped pecans
Instructions for Making This Salad
Gather your ingredients so that you have everything close at hand on the counter or table.
Pecans go really well with this recipe, so I would advise that you not substitute other nuts in their place.
Prepare the Ingredients
Using a food processor or a sharp knife and cutting board, coarsely chop the cranberries. Drain the pineapple in a colander or by hand.
It is very important to drain the crushed pineapple as much as possible, as pineapple juice may prevent your gelatin from setting up completely.
Peel, core, and dice one apple. Mix the apple in with the drained pineapple to keep it from turning brown.
Chop pecans using a nut chopper or knife.
Make the Gelatin Salad
In a medium saucepan, cook the ground cranberries in water, simmering for 10 minutes. Remove from heat.
Stir in granulated sugar and raspberry or cherry gelatin until dissolved. Allow to cool.
I have made this recipe with raspberry as well as cherry and can say that either one compliment the cranberry and apples. Use whichever you have on hand. And use whatever brand you can find that is the least expensive. Name brand is not important for this recipe.
Once the gelatin mixture has cooled, add the drained crushed pineapple, diced apples, and chopped pecans.
Pour into a medium-sized serving bowl. Cover and refrigerate until set, for at least 8-10 hours.
This salad will serve 6-8 people. Serve on your holiday table with a roasted turkey or baked chicken. See my recipe for Lemon and Herb-Brined Roasted Turkey Here.
Cranberry Apple Gelatin Salad
- 2 cups raw cranberries coarsely ground
- 1 1/2 cups water
- 1 cup granulated sugar
- 3 oz. raspberry gelatin or cherry
- 1/2 cup crushed pineapple drained
- 1 cup peeled and diced apple
- 1/2 cup chopped pecans
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare your Ingredients
- Using a food processor, coarsely chop the cranberries.
- Drain the pineapple in a colander or by hand.
- Peel, core, and dice one apple. Add the apple to the drained pineapple.
- Chop pecans using a nut chopper or knife.
Prepare the Gelatin Salad
- In a medium saucepan, cook the ground cranberries in water, simmering for 10 minutes. Remove from heat.
- Stir in granulated sugar and raspberry or cherry gelatin until dissolved. Allow to cool.
- Once the gelatin mixture has cooled, add the drained crushed pineapple, diced apples, and chopped pecans.
- Pour into a medium-sized serving bowl. Cover and refrigerate until set, for at least 8-10 hours. Serves 6-8.