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


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
red apple, chopped
2/3 c
chopped walnuts


1Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside.
2Add 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.
3Stir in cranberry sauce.
4Pour into large bowl. Refridgerate 1 1/2 hours or until slightly thickened.
5Stir in pineapple, apples and walnuts. Refridgerate 4 hours or until firm.
6Garnish with reserved pineapple, sliced apple and some fresh mint

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