Nothing says festive like a dish that bursts with color and flavor, and this Cranberry Jello Salad with Pineapple and Pecans Recipe does just that. It’s a nostalgic, tangy-sweet treat that always brings a smile—perfect for holidays or any occasion when you want to brighten the table.

A close-up view of a white dish filled with chunky red cranberry sauce that has a shiny and thick texture. The sauce shows whole and broken cranberries mixed with small pieces of orange peel, adding some light orange color spots. A silver spoon scoops up a thick amount of the sauce, showing its moist and juicy consistency. The background has a soft white marbled surface that keeps the focus on the bright red and textured sauce. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Jello Salad with Pineapple and Pecans Recipe
Top Tip
How to Serve Cranberry Jello Salad with Pineapple and Pecans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Jello Salad with Pineapple and Pecans Recipe

Why You'll Love This Recipe

This Cranberry Jello Salad with Pineapple and Pecans Recipe has been a staple in my family’s holiday spread for years, and there’s a reason it keeps coming back. It perfectly balances tart and sweet with a satisfying crunch that no one can resist.

Perfect blend of textures: The soft jello contrasts beautifully with crunchy pecans and crisp apples.
Bright, festive colors: It adds a cheerful pop to any table setting with its ruby red and golden hues.
Simple to make: With a handful of ingredients and minimal prep, you can whip it up quickly.
Always a crowd-pleaser: Whether it’s a potluck or holiday dinner, guests keep asking for the recipe.

Ingredients & Why They Work

This salad combines simple pantry staples and fresh produce that create a harmony of flavor. Each ingredient plays a crucial role, and I’ll share some tips to help you pick the best versions.

Flat lay of two small boxes of raspberry jello powder, a simple white ceramic bowl with steaming boiling water, a small white bowl filled with crushed pineapple chunks and juice, a small white bowl with whole berry cranberry sauce, a peeled and chopped Honeycrisp apple arranged neatly on the surface, a small pile of chopped pecans, and a small white bowl holding deep red cranberry juice, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Raspberry Jello: Raspberry gives a tart sweetness and vibrant color, a perfect base for this salad.
Boiling Water: Needed to dissolve the jello fully so it sets up nicely and smoothly.
Crushed Pineapple (canned): Use canned pineapple including the juice to add tropical sweetness and moisture—fresh pineapple can stop gelatin from setting, so it’s best to avoid.
Whole Berry Cranberry Sauce: Provides that signature tangy cranberry flavor with lovely berry chunks throughout.
Honeycrisp Apple: Adds sweet crunch and freshness—peel and chop finely to blend well.
Pecans: Toasted or raw pecans bring a nutty crunch that balances the softness perfectly.
Cranberry Juice: Helps deepen the cranberry flavor while loosening the mixture for easy pouring.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Cranberry Jello Salad with Pineapple and Pecans Recipe is. Feel free to tweak it based on what you have or your taste preferences. Customize away to make it truly yours!

Variation: Sometimes I swap out pecans for walnuts or almonds, depending on what’s in my pantry—they all add a great crunch.
Dietary tweak: To lighten it up, try a sugar-free jello version or use fresh fruit juice instead of cranberry juice, but keep the canned pineapple to ensure it sets.
Seasonal twist: Around Christmas, I like to add a handful of fresh pomegranate seeds for extra pop and sparkle.

Step-by-Step: How I Make Cranberry Jello Salad with Pineapple and Pecans Recipe

A white plate with ridged edges holds a mound of bright red chunky sauce with visible pieces of fruit spread evenly in the center. On top of the red layer is a smooth, white swirl of cream, and a small green mint leaf rests beside the cream. A silver spoon is placed to the right side of the plate, touching the sauce. In the background, a white bowl filled with red cherries is partially visible on a white marbled surface. A corner of a blue and white cloth napkin is also seen at the bottom edge. photo taken with an iphone --ar 2:3 --v 7

Step 1: Dissolve the Jello Like a Pro

Start by dumping those 2 boxes of raspberry jello powder into a mixing bowl and whisk in 1½ cups of boiling water. Stir vigorously until all the granules have completely dissolved—that ensures the jello will set perfectly with a smooth texture. If you see any sugary clumps, keep stirring! Taking your time here really pays off.

Step 2: Mix In the Pineapple and Cranberry Sauce

Add the can of crushed pineapple with all its juice right into the jello mix, stirring gently to combine. Next, scoop in the whole berry cranberry sauce—if the sauce has big chunks, break them up a bit with your spoon so each bite is balanced. It’s like a fruity dance of flavors.

Step 3: Fold in Apple, Pecans, and Cranberry Juice

Now toss in your finely chopped Honeycrisp apple and the chopped pecans. Pour in ¾ cup of cranberry juice to loosen everything up a bit, ensuring it’s pourable but still thick. Mix until everything’s evenly distributed for that perfect bite every time.

Step 4: Chill and Wait Patiently

Pour the mixture into your 9×13 dish, spreading it out smoothly. Here’s the hard part: let it chill in the fridge for at least 2 hours. This waiting game is crucial—it helps the flavors meld and the jello set firmly. Trust me, it’s worth every minute.

Top Tip

Over the years, I’ve learned a few little tricks to make this Cranberry Jello Salad with Pineapple and Pecans Recipe shine every single time. These tips are what keep it from being just good to absolutely delicious.

Use boiling water to dissolve jello powder: If the water isn’t hot enough, the gelatin won’t dissolve well, leading to a grainy texture.
Don’t skip mixing the cranberry sauce thoroughly: Breaking up larger pieces helps spread the flavor evenly and keeps every spoonful balanced.
Chop apples and pecans small: This keeps the salad from being too chunky and ensures a nice bite without overpowering any one flavor.
Patience with chilling: It’s tempting to cut this short, but giving it a full 2 hours encourages perfect texture and flavor melding.

How to Serve Cranberry Jello Salad with Pineapple and Pecans Recipe

Cranberry Jello Salad - Serving Suggestion

Garnishes

I like to top mine with just a simple dollop of whipped cream—that creamy softness complements the tangy jello beautifully. For festive flair, sprinkle some extra chopped pecans or fresh cranberries on top. It makes for a pretty presentation and adds a little crunch that guests adore.

Side Dishes

This Jello salad pairs wonderfully with a holiday ham or roast turkey. I also love serving it alongside green bean casserole or a crisp garden salad to balance out heavier dishes. It’s a fun, unexpected way to cut through rich flavors.

Creative Ways to Present

For special occasions, I've molded this salad in a bundt pan for a stunning ring shape that gets lots of oohs and aahs. Serving it in individual clear cups layered with whipped cream also makes for a delightful, portable dessert—perfect for potlucks or buffet tables.

Make Ahead and Storage

Storing Leftovers

Leftovers go into a tightly covered container in the fridge, and I’ve found they keep well for up to 3 days. The salad might soften slightly but still tastes just as fresh and delicious. Just give it a gentle stir before serving again.

Freezing

Freezing isn’t the best idea for this dish because the texture of the gelatin and fruit changes when thawed. I usually avoid freezing, so I keep it fresh to enjoy the best consistency.

Reheating

This salad is meant to be served cold, so reheating doesn’t apply here. Just make sure you keep it refrigerated until serving to maintain that perfect cool and firm texture.

Frequently Asked Questions:

Can I use fresh pineapple instead of canned in this Cranberry Jello Salad with Pineapple and Pecans Recipe?

It’s best to stick with canned crushed pineapple because fresh pineapple contains enzymes that prevent gelatin from setting properly. Using fresh can result in a runny salad that won’t firm up.

How long does this salad need to chill before serving?

You should let the Cranberry Jello Salad with Pineapple and Pecans Recipe chill for at least 2 hours. This allows the gelatin to set firmly and gives the flavors time to meld for the best taste and texture.

Can I make this recipe ahead of time?

Absolutely! This salad actually benefits from some time in the fridge. You can prepare it a day in advance, keep it covered and refrigerated, and it will taste even better the next day as the flavors have more time to develop.

What can I serve this cranberry jello salad with?

This salad pairs well with holiday meats like ham or turkey, and it’s delicious alongside casseroles or as a refreshing side at summer barbecues. Its bright flavor and texture complement many dishes, making it super versatile.

Final Thoughts

This Cranberry Jello Salad with Pineapple and Pecans Recipe has always been a heartwarming favorite in my home. It’s more than just a dish—it’s tradition, sweet memories, and a little burst of joy on the plate. I hope you enjoy making it as much as I do, and that it brings a festive sparkle to your table just like it does mine!