Cranberry Pineapple Jello Salad is a delicious dish for the holidays or any time! Only 4 ingredients and minimum prep time are needed to make it!
Looking for a fantastic tasting salad to serve for the holidays (or anytime)? This cranberry pineapple Jello salad can be made in advance with very little prep time, and is full of vibrant color and flavor! Best of all… it’s EASY to make, which is wonderful during such a busy time of year, right?
I found the recipe online several years ago, and added it to our holiday favorites rotation! You can make it up to a couple days ahead of time, then top it with whipped cream, mint and orange zest before serving time. You can even prepare it in a Jello salad mold, individual custard cups, or in a 9″ square dish, so you can make this salad your own! Here’s how to make it.
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Making This Salad Is EASY!
You only need 4 ingredients to make this cranberry pineapple Jello salad. They are 6 ounces raspberry gelatin mix, a large can of crushed pineapple, a can of whole berry cranberry sauce, and the grated zest of an orange. That’s all, and it only takes about 10 minutes or less to prepare! You can choose to garnish the finished salad, of course, but these 4 ingredients are all you will need to make this delicious salad.
Place the raspberry gelatin powder in a large mixing bowl. Add a cup of boiling water, and stir these two ingredients for 2 minutes, to allow time for the gelatin to fully dissolve. Once dissolved, pour in a half cup of very cold water, and stir to combine.
Add the canned pineapple (including juice), whole berry cranberry sauce, and the finely grated zest of an orange. Stir well, until all the jello salad ingredients have been well combined. 
Prepare The Gelatin Salad Mold Or Other Dishes
You have three options for dishes to use to hold the Jello. Lightly coat the bottom and sides of the dish(es) you use with non-stick baking spray before adding the Jello salad. For this recipe you can use either a 6 cup Jello mold, individual custard cups (4 ounce), or a 9″ square pan. NOTE: using small custard cups will yield aprox.16 servings, rather than 8 using the other options).
NOTE: I’ve also successfully used a 5 cup gelatin mold (as seen in the photo below). You will have extra jello left over, but can pour the extra into individual custard cups. I did this to show you another option for serving this salad in individual portions.
After spraying the dish you will be using, pour the Jello mixture into the dish. Lightly cover the dish(es) with plastic wrap, and refrigerate for at least 6 hours until well-chilled and firm. You can also make the salad a couple days ahead of serving time, if necessary, for convenience.
Releasing The Jello From The Salad Mold For Serving
If using a 9″ square pan or individual custard dishes, you can simple serve the cranberry pineapple Jello salad after it has been refrigerated for at least 6 hours. If you’re using a Jello mold, you will need to carefully unmold it before serving.
To unmold the salad, place very hot water in a large bowl. Holding the Jello mold with both hands, gently submerge it about 2/3 of the way into the hot water. Be careful to not let any water go over the top edge of the Jello mold. Hold the salad mold in the hot water for approximately 30 seconds, then remove it from the water.
Place your serving platter upside down on top of the open part. Hold the platter and Jello mold together with both hands, and carefully flip it over. The salad should release and invert onto the platter. If for some reason it doesn’t come out of the Jello mold immediately, repeat the hot water immersion and try again until it comes out.
Serve The Cranberry Pineapple Jello Salad
The cranberry pineapple Jello salad should be served immediately after it’s been removed from the mold. Slice the salad into pie-shaped wedges, or if using a 9″ square pan, cut into squares for serving.
If you choose to serve this salad with a beautiful garnish, top the salad (or each portion) with whipped cream, a mint sprig and additional orange zest. The garnish will add extra color and flavor to the presentation of this tasty Jello salad!
I’m confident you’re going to enjoy this cranberry pineapple Jello salad for the holidays or any ol’ time of year! It’s so simple to make, and truly does taste wonderful! Thanks for taking the time to stop by, and I hope you’ll come back soon. Take care, may God bless you, and have a GREAT day!
Looking For More HOLIDAY SIDE DISH Recipes?
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Original recipe source: Sara, at http://www.dinneratthezoo.com/cranberry-pineapple-gelatin-mold/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Cranberry Pineapple Jello Salad is a delicious dish for the holidays or any time! Only 4 ingredients and minimum prep time needed to make it!
- 6 ounces raspberry gelatin 1 large box or 2 small boxes
- 20 ounce can crushed pineapple do not drain!
- 14 ounce can whole berry cranberry sauce
- 1 zest of one orange
Place jello mix in large mixing bowl. Add 1 cup boiling water; stir for 2 minutes, to allow time for gelatin to fully dissolve. Pour in ½ cup cold water; stir to combine.
Add pineapple (including juice), cranberry sauce, and grated orange zest. Stir well, until all ingredients have been well-combined.
Lightly coat bottom and sides of the dish(es) you use with non-stick baking spray. Pour jello into prepared dish(es). Lightly cover with plastic wrap; refrigerate at least 6 hours until well-chilled and firm. TIP: You can make this salad a couple days in advance, if necessary.
To unmold jello: Place hot water in a large bowl. Holding jello mold with both hands, gently submerge salad mold about ⅔ of the way in the water. Be careful to not let water go over top edge of salad mold. Hold salad mold in hot water for approx. 30 seconds, then remove. Place serving platter upside down on top of the open part of mold. Hold platter and jello mold tightly together with both hands; carefully flip it over. Salad should release and invert onto the platter. If it doesn't come out of salad mold right away, repeat hot water immersion and try again until it comes out.
If desired, garnish salad with whipped cream, a mint sprig and additional orange zest. Cut into slices and serve. Cover/refrigerate leftovers.
Caloric calculation does NOT include optional garnishes and is based on eight total servings. If using only 4 ounce custard cups, you will have approx. 16 servings.
Here’s one more to pin on your Pinterest boards!
I have made this recipe for about 25 years now. My family expects every year, both for Thanksgiving & Christmas. I always have mad it with a 1/2 cup of small chopped celery & a cut up orange.
It’s one of my favorite jello salads, Carol! Thanks for writing, and have a GREAT day.