Introduction

This Simple Cranberry Apple Jello Salad is a delightful blend of tart cranberries, crisp apples, and sweet pineapple all suspended in vibrant raspberry gelatin. Perfect for holiday gatherings, it’s easy to make ahead and impresses with minimal effort. The crunchy walnuts add a lovely texture contrast to the smooth, fruity salad.

A close-up image showing a spoonful of vibrant cranberry sauce, filled with bright red cranberries, small light beige diced apple pieces, and glossy brown walnut chunks, all coated in a thick, shiny red sauce. The spoon is held over a white bowl packed with the same chunky, glossy mixture of deep red cranberries, pale apple cubes, and walnut pieces. The colors are rich and the textures vary from smooth sauce to firm fruit and crunchy nuts, all set against a soft, white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium apple (Granny Smith, finely diced)
6 oz raspberry gelatin
20 oz crushed pineapple (drained, reserve juice)
2/3 cup walnuts (chopped, optional but adds nice crunch)
14 oz whole berry cranberry sauce
1 orange (zested and juiced)
Cold water (to make 3 cups of liquid with juices)

Instructions

Step 1: Finely dice the Granny Smith apple and set aside. Zest and juice the orange. Drain the crushed pineapple, reserving all the juice. Combine the pineapple juice, orange juice, and enough cold water to make 3 cups of liquid total—this will be the base for the gelatin.
Step 2: Bring the 3 cups of juice mixture to a boil in a medium pot. Remove from heat and immediately stir in the raspberry gelatin. Stir vigorously for about 2 minutes until the gelatin is completely dissolved. Add the whole berry cranberry sauce and orange zest, stirring well to combine.
Step 3: Pour the gelatin mixture into a large bowl and refrigerate for 15-30 minutes until it thickens to a syrupy consistency but isn’t fully firm. This step helps the fruit stay suspended evenly.
Step 4: Fold in the diced apple, drained crushed pineapple, and chopped walnuts if using. Pour the mixture into a serving dish and refrigerate for at least 4 hours until completely set and firm.
Step 5: Serve chilled straight from the refrigerator for the best texture and flavor.

Tips & Variations

Use crisp apple varieties like Granny Smith, Honeycrisp, or Fuji to keep a nice crunch.
Substitute cherry or strawberry gelatin if you prefer a different fruity flavor with the same vibrant red color.
Fresh pineapple chopped and pulsed in a food processor works well instead of canned crushed pineapple.
Swap walnuts for pecans or omit nuts if desired for a smoother texture or allergy concerns.
Toss diced apples in a little lemon or orange juice to prevent browning if prepping ahead.
Wait until the gelatin mixture has thickened to syrup consistency before folding in fruit to avoid sinking.

Storage

Store this jello salad tightly covered in the refrigerator for up to 5 days. It tastes even better after sitting overnight as the flavors meld beautifully. Always serve chilled and keep cold until ready to eat. Avoid leaving it at room temperature for more than an hour to prevent the gelatin from softening.

How to Serve

A close-up view of a white bowl filled with bright red cranberry sauce that has a glossy, slightly chunky texture. Inside the sauce are small, pale beige apple pieces cut into cubes scattered throughout, along with dark, shiny whole cranberries mixed in. The sauce is thick and wet, with a smooth, jelly-like consistency holding the fruit pieces together. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of gelatin for this salad?

Yes, you can substitute raspberry gelatin with cherry or strawberry flavors. They all provide a fruity taste and maintain the festive red color that pairs well with the cranberries.

How do I prevent the fruit from sinking to the bottom?

The key is to let the gelatin mixture chill until it reaches a thick, syrupy consistency before folding in the fruit. This helps suspend the fruit evenly instead of it settling at the bottom while the gelatin sets.