Raspberry Cranberry Jello Salad • extremechickens.com

Raspberry Cranberry Jello Salad

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A family favorite that both looks beautiful and is exceptionally good to eat! The deep rich, red and burgundy color’s make it a natural choice for fall get-togethers such as Thanksgiving and Christmas, but in truth, this Raspberry Cranberry Jello Salad is a great hit anytime of the year! And best of all, the ingredients store easily in the pantry and if you add them to your list of staples, you could have everything on hand to make without making a last minute trip to the grocery store! Your family and friends will be so impressed!

Raspberry Cranberry Jello Salad

Ingredients for Raspberry Cranberry Jello Salad

Raspberry Cranberry Jello Salad Ingredients

Steps to Make Raspberry Cranberry Jello Salad

  • Measure and boil 2 cups of water.
  • Empty jello into your decorative bowl.
  • Pour boiling water into the bowl and stir until the jello is completely dissolved.
  • Add 2 cups of ice cubes (to quick cool the jello)
Raspberry Cranberry Jello Salad
  • Add the can of whole cranberry’s, stir to separate.
  • Add the can of crushed pineapple.
  • Add chopped pecans.
  • Add miniature marshmallows.

Tips for a Successful Raspberry Cranberry Jello Salad

  • Make sure you are using the Large, 6 oz box of Jello,
  • Always, always, use canned pineapple in any Jello salad.  (Fresh pineapple contains an enzyme that breaks down the protein molecules in the gelatin, necessary to gel the Jello.  In other words, if you use fresh pineapple, your Jello salad will not firm up).
  • Always use crushed pineapple.  (If you deviate (use sliced or diced) you must drain the extra juice, or your Jello will be too runny.)
  • Jello needs refrigeration to set firm, usually overnight. But by initial cooling with ice, you can cut the time in half to about 4 hours.
  • If the cans of cranberries and pineapple have been chilled, you may further cut the refrigeration time to about 2 hours.
Raspberry Cranberry Jello Salad

Enjoy!!

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Raspberry Cranberry Jello Salad

Raspberry Cranberry Jello Salad

Raspberry Cranberry Jello SaladVicki Slanina
Raspberry Cranberry Jello Salad is the perfect blend of sweet and tart. It's smooth, yet crunchy; a real crowd pleaser!
No ratings yet
Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert, Salad, Side Dish, Snack
Cuisine American
Servings 8
Calories 269 kcal

Equipment

  • 1 decorative bowl or casserole dish 2 quart

Ingredients
  

  • 6 oz Raspberry Jello 1 box
  • 14 oz Whole Berry Cranberry Sauce 1 can
  • 20 oz Crushed Pineapple 1 can
  • ½ cup Chopped Pecans
  • 1+ cup Miniature marshmallows to taste

Instructions
 

  • Gather equipment and ingredients.
  • Measure and boil 2 cups of water.
  • Pour powdered jello into your decorative bowl.
  • Pour boiling water over the jello mix and stir until fully dissolved.
  • Add 2 cups of ice cubes and stir until dissolved.
  • Add one 14 oz can of Whole Berry Cranberry Sauce and stir to break it up.
  • Add one 20 oz can of Crushed Pineapple.
  • Add ½ cup of chopped pecans.
  • Add 1+ cup of marshmallows.
  • Stir and refrigerate until firm set.

Notes

  1. Make sure you are using the Large, 6 oz box of Jello.
  2. Always, always, use canned pineapple in any Jello salad.  (Fresh pineapple contains an enzyme that breaks down the protein molecules in the gelatin, necessary to gel the Jello.  In other words, if you use fresh pineapple, your Jello salad will not firm up).
  3. Always use crushed pineapple.  (If you deviate (use sliced or diced) you must drain the extra juice, or your Jello will be too runny.)
  4. Jello needs refrigeration to set firm, usually overnight. But by initial cooling with ice, you can cut the time in half to about 4 hours.
  5. If the cans of cranberries and pineapple have been chilled, you may further cut the refrigeration time to about 2 hours.

Nutrition

Calories: 269kcalCarbohydrates: 56gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 107mgPotassium: 132mgFiber: 2gSugar: 48gVitamin A: 60IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 7mgVitamin E: 1mgVitamin K: 1µgCalcium: 18mgCopper: 1mgFolate: 6µgIron: 1mgManganese: 1mgMagnesium: 20mgPhosphorus: 56mgSelenium: 2µgZinc: 1mgCholine: 9mgNet Carbohydrates: 54g
Keyword Easy, No-Bake, Quick
Tried this recipe?Let us know how it was!

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