Bright, sweet, and a little bit nostalgic, this Cranberry Jello Salad with Pecan and Pineapple Recipe is one of those dishes that always brings a smile to the table. The combination of tart cranberries, juicy pineapple, crunchy pecans, and that vibrant jello texture makes it a standout side or dessert you'll want to come back to again and again.

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 Pecan and Pineapple Recipe
Top Tip
How to Serve Cranberry Jello Salad with Pecan and Pineapple Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Jello Salad with Pecan and Pineapple Recipe

Why You'll Love This Recipe

I’ve made this Cranberry Jello Salad with Pecan and Pineapple Recipe countless times, especially during holiday gatherings, and it always steals the show. It’s that perfect blend of flavors and textures that feels both classic and fresh.

Easy Prep: This recipe comes together quickly with simple ingredients and no complicated steps.
Festive Flavors: The tartness of cranberries balanced by sweet pineapple and crisp apples hits all the right notes.
Crunchy Texture: Adding pecans gives it an irresistible crunch that contrasts beautifully with the soft jello.
Versatile Serving: It’s great for holiday tables but also a refreshing treat any time of year.

Ingredients & Why They Work

The ingredients in this Cranberry Jello Salad with Pecan and Pineapple Recipe each bring something special to the bowl. From the bright raspberry jello base to the crunchy pecans, everything combines for a wonderful harmony of taste and texture. When shopping, grab good-quality cranberry sauce and pecans to elevate the final dish.

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: The vibrant color and sweet-tart taste make it the perfect base for this salad.
Boiling Water: Essential for dissolving the jello powder completely for a smooth texture.
Crushed Pineapple: Always use canned pineapple—it adds sweetness and juice that complements the cranberries.
Whole Berry Cranberry Sauce: Brings a familiar tang and whole fruit texture that fresh cranberries won't replicate.
Honeycrisp Apple: Adds a crisp, juicy bite and natural sweetness—plus, I love how the apple color brightens up the salad.
Chopped Pecans: Provide a nutty crunch that balances the softness of the jello perfectly.
Cranberry Juice: Boosts the cranberry flavor and helps keep the mixture moist without watering down the taste.

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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 like to tweak this Cranberry Jello Salad with Pecan and Pineapple Recipe depending on the occasion. Sometimes I add a little extra apple for crunch, or swap pecans for walnuts if I'm out. Feel free to play around with it—it’s surprisingly adaptable.

Variation: Once, I substituted diced fresh pears for apples during fall—added a lovely mellow sweetness.
Dietary Modification: You can use a sugar-free jello mix to lighten it up and still keep all the flavor.
Seasonal Twist: Adding orange zest can brighten the flavor and feel extra festive in winter months.

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

Begin by whisking the raspberry jello powder into the boiling water. I like to pour the water slowly while whisking vigorously to make sure it dissolves completely—no gritty bits here! This step sets the stage for that smooth, shiny jello we all want.

Step 2: Add Pineapple and Cranberry Sauce

Next, stir in the crushed pineapple along with its juice straight from the can. The juice helps keep things moist without watering down the flavor. Then fold in the whole berry cranberry sauce; if you notice large chunks, break those up a bit so every bite is perfectly balanced.

Step 3: Mix in Apples, Pecans, and Cranberry Juice

Chop your Honeycrisp apple into small, manageable pieces—you don’t want giant chunks to throw off the texture. Add in the chopped pecans, then pour in the cranberry juice. Stir gently but thoroughly to combine all those wonderful flavors.

Step 4: Chill and Set

Pour the entire mixture into a 9x13 dish and place it in the fridge for about 2 hours. This chill time is crucial—it allows the jello to firm up and the flavors to really meld. Trust me, it’s worth the wait.

Top Tip

Through the many times I’ve made this salad, a few little tweaks have really improved my results. These tips will help you nail it on your very first try, just like I did after a few experiments.

Use only canned pineapple: Fresh pineapple has enzymes that prevent the jello from setting, so stick with canned to get that perfect firm texture every time.
Chop ingredients finely: I’ve found that small pieces of apple and pecans help the salad slice beautifully and taste perfectly balanced in every bite.
Don’t rush the chilling: If you try to serve it too soon, the jello won’t be firm enough, and the salad might seem watery or loose.
Break up large cranberry chunks gently: This helps prevent pockets of intense tartness or chunky piles, giving you a smooth flavor throughout.

How to Serve Cranberry Jello Salad with Pecan and Pineapple Recipe

cranberry jello salad - Serving Suggestion

Garnishes

I like to serve this salad with a generous dollop of whipped cream on top—that creamy touch makes it feel like a dessert. Sometimes I sprinkle a few extra chopped pecans or a little extra fresh cranberry on top for an extra festive flair.

Side Dishes

This salad pairs wonderfully with a turkey dinner or even as part of a picnic spread. It’s a lovely contrast to savory roasted vegetables or a simple grilled chicken—adding a pop of color and flavor.

Creative Ways to Present

For holiday parties, I’ve scooped this salad into individual glass parfait cups topped with a sprig of fresh mint or a sugared cranberry. It makes for a charming presentation and helps portion sizes when entertaining a crowd.

Make Ahead and Storage

Storing Leftovers

Once chilled and set, I cover the dish tightly with plastic wrap and keep it in the refrigerator. It stays fresh and tasty for about 3–4 days, which is great if you want to make it ahead for a party or prep extra for the week.

Freezing

I don’t recommend freezing this salad because the texture of the jello and fruit can become watery or grainy after thawing. It’s best enjoyed fresh or refrigerated.

Reheating

Since this is a cold jello salad, it’s not meant for reheating. Just take leftovers straight from the fridge, and they’re ready to serve as is.

Frequently Asked Questions:

Can I use a different flavor of jello in this salad?

Absolutely! While raspberry complements the cranberries beautifully, you can experiment with cherry or strawberry jello for a slightly different taste. Just keep in mind that stronger flavors like lime might overpower the cranberry and pineapple combo.

Why do I have to use canned pineapple instead of fresh?

Fresh pineapple contains an enzyme called bromelain which breaks down gelatin, preventing it from setting properly. Canned pineapple has been cooked, so those enzymes aren’t active, ensuring your salad will firm up nicely.

Can this salad be made ahead for a party?

Yes! This salad is fantastic made a day in advance. Just cover it tightly with plastic wrap after it’s set and keep it refrigerated. The flavors actually improve as they meld, and the texture stays perfect.

What’s the best way to serve leftovers?

Leftovers are best served chilled right from the fridge. I like to add a fresh dollop of whipped cream or a sprinkle of chopped pecans before serving to bring it back to life.

Final Thoughts

This Cranberry Jello Salad with Pecan and Pineapple Recipe is one I genuinely look forward to making every year. It’s simple, colorful, and a little slice of nostalgia that tastes just as good as it looks. I hope you’ll enjoy it as much as I do—and maybe even make some lovely memories in the kitchen while you’re at it.