Festive Pineapple-Cranberry Salad

Kathy Brewer


This recipe was pulblished by Dole and is my favorite cranberry salad. It has become one of my most requested sides for our traditional holiday meals.

This can be made with sugar free Jell-0 to reduce the calories without sacrificing taste at all.

It is also a great make ahead dish for the busy holidays.


★★★★★ 4 votes

14-1/2 cup servings
10 Min


Add to Grocery List

  • 1 can(s)
    (20oz) crushed pineapple, undrained
  • 2 pkg
    (4 serving size each) jell-o raspberry flavored gelatin
  • 1 can(s)
    whole berry cranberry sauce
  • 1
    red apple, chopped
  • 2/3 c
    chopped walnuts

How to Make Festive Pineapple-Cranberry Salad


  1. Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside.
  2. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 minutes.
  3. Stir in cranberry sauce.
  4. Pour into large bowl. Refridgerate 1 1/2 hours or until slightly thickened.
  5. Stir in pineapple, apples and walnuts. Refridgerate 4 hours or until firm.
  6. Garnish with reserved pineapple, sliced apple and some fresh mint

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