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Cranberry Pineapple Salad

This Cranberry Pineapple Salad is delicious and festive looking!  4 ingredients & 10 minutes cook time = a great holiday side dish or potluck dish to share! 

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Cranberry Pineapple Salad


This Cranberry Pineapple Salad is a “jello salad” which is such an odd term.  

It’s such an old fashioned term.  Jello Salad.  

Just know that this isn’t one of those gross weird ones from the 70’s or Utah.  This is a totally normal, delicious jello salad that everyone will love!

A few weeks ago, there was a ladies meeting a church. 

All the ladies 18 years old and up got together for a “meeting.”  I say “meeting” but in reality it was a gab fest. 

A way for each of us to get to know one another better.  To catch up with each others lives and to have fun. 

No kids. No husbands.  Just us gals.

The organizers had asked several of the ladies to bring a favorite salad to share.  It turned out to be the yummiest salad bar I have ever been to. 

There were around 20 different salads and we each took a sampling of each.  Oh my goodness they were good!

And once I can get my hands on those recipes I’ll be making them and sharing the with you because they are all something you want to make for your family!

This is the salad that my Mother-in-Law made.

Cranberry Pineapple Salad.  

Not only did it look pretty and was festive, it was absolutely scrumptious and would be a nice addition to your family or Holiday meal!

Now some have balked at me and said you can’t add pineapple to jello.  I disagree.  

I’ve made this Cranberry Pineapple Salad MANY times and have never had an issue with it setting up.  It turns out beautifully every time!

Not to mention it’s absolutely delicious!!

We’ve enjoyed this Cranberry Pineapple Salad for Thanksgiving, Christmas and Valentine’s Day.

Cranberry Pineapple Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 5 hours, 45 minutes

Yield: 14 servings

Serving Size: 1/2 cup each


  • 1 can (20 oz) crushed pineapple, undrained
  • 2 packages (3 oz) or 1 package (6 ounce) raspberry flavored gelatin
  • 1 can (16 oz) whole berry cranberry sauce
  • 1 medium apple chopped (Any will do. We like honey crisp.)
  • 2/3 cup chopped walnuts (optional - tastes great if you choose to use them)


  1. Open can of pineapple and drain pineapple, reserving juice. Pour juice into a 4 cup liquid measuring dish.
  2. Remove 1 Tablespoon of the crushed pineapple and set aside for garnish {if desired}
  3. Add enough cold water to pineapple juice until it measure 3 cups; pour int a large saucepan.
  4. Bring juice to a boil then remove from heat immediately.
  5. Add gelatin. Whisk mixture at least 2 minutes until completely dissolved.
  6. Add cranberry sauce and stir. {Gelatin mixture should be thick}.
  7. Pour mixture into a large bowl. Refrigerate 1 1/2 hours or until slightly thickened.
  8. Remove from fridge and stir in pineapple, apples and walnuts; stir gently.
  9. Pour into a medium serving bowl. & refrigerate for 4 hours or until completely firm.
  10. Top with reserved crushed pineapple just before serving.
  11. Store leftover gelatin in refrigerator.

Recipe from unknown magazine clipping.



Other “Salads” You’ll Love…

17 thoughts on “Cranberry Pineapple Salad

  1. My mom made this salad every year at Thanksgiving and Christmas. It’s one of my favorite fruit salads. My mom add mini marshmallows too.

    • Ohh I love the idea of mini marshmallows!! I will have to try it for sure as we really love this salad. In fact we didn’t make it this Thanksgiving and we all talked about how we wished we had!! Perhaps for Christmas I’ll make it and try your suggestion! Thank you!

  2. I made this for a work potluck today. Everyone raved about it and wants the recipe. I’ll be referring them to this page. Thanks!!!

    • Daisy you and me both! We are having this at our Christmas dinner too! You know it’s a tasty recipe when not only does it make it to the website but we keep making it because we can’t get enough! Thanks so much for leaving this comment and making my day! I hope your family loves it as much as mine does!

  3. During the holidays you can find cranberry jello. Use just cranberry jello or 1 cranberry and 1 raspberry! Either way, it is delicious!!

  4. I thought pineapple reacted with gelatin and negated gelatin’s effect. I tried another recipe with pineapple and gelatin a while ago. It was looking just fine while I was making the dish, but to my great surprise and disappointment, it had melted in the refrigerator while we were waiting it to finish setting! We sort of had to slurp it up. I was a dessert dish, so we pretended like it was a clumpy fruit juice and was okay (still tasted great!). But I wondered what happened and did some research, and quite a few articles turned up saying never to mix pineapple with gelatin. Why does your dish work?

    • Hi Kay! You are right, GENERALLY pineapple and gelatin do not mix well on a chemistry level. Why it works with this dish I have no idea. Chemistry was by far the WORST class I’ve ever taken in my entire life, which is pretty funny since baking is pretty much real life chemistry! However I’ve made this Cranberry Pineapple Salad dozens of times and never once had it come out soupy. Which has me scratching my head as to why it did for you. As you can see from the comments others have had success with it too. Give it another shot! Thanks for your comment!

  5. The instructions for Jello say do not use fresh or frozen pineapple. Canned pineapple works fine. I’ve made this salad many times and it sets up great. Thanks for reminding me of this delicious salad.

    • Hi Cathy! Yes it can! Just like any jello dish, it can be made in advance. I’d personally stick to no more than 48 hours but then again, I get too tempted to sample premade food in my fridge!

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