Cranberry Fruit Salad

8 servings Prep: 15 m Cook: 5 m Total: 4 h 20 m Beginner
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Cranberry Fruit Salad
A popular holiday or Sunday dish featuring tart cranberries, sweet pineapple, and crunchy pecans in a jewel-toned gelatin mold. Perfect for Thanksgiving turkey, beef roast, and makes a beautiful presentation alongside any holiday spread.

Ingredients

8 servings
  • 1 can (8 oz) crushed pineapple, drained but reserving juice
  • 1/2 cup Ocean Spray cranberry juice cocktail
  • 2 tbsp lemon juice
  • 1 (3 oz) package raspberry gelatin
  • 1 (16 oz) can Ocean Spray whole berry cranberry sauce
  • 1/2 cup celery, chopped
  • 1/2 cup chopped pecans

Step-by-Step Instructions

  1. Combine the reserved pineapple juice, cranberry juice and lemon juice in a medium saucepan. Bring to a boil and then remove from heat (about 5 minutes).
  2. Add the gelatin, stirring until it is completely dissolved.
  3. Break up the cranberry sauce with a fork and then stir into the gelatin mixture.
  4. Refrigerate until the mixture begins to set, about 45 minutes to 1 hour. Stir in pineapple, celery, and pecans.
  5. Pour into a 4 cup mold and chill until firm, at least 3-4 hours or overnight.
  6. To unmold, dip the bottom of the mold briefly in warm water and invert onto a serving plate.

Common Problems and Solutions

Q: Why won't my gelatin salad unmold cleanly?

A: Make sure it's completely set (at least 3-4 hours or overnight). When unmolding, dip just the bottom of the mold in warm water for 10-15 seconds to loosen the edges, then invert onto your serving plate. Don't leave it in the water too long or the gelatin will start to melt.

Q: Can I make this ahead of time?

A: Absolutely! This salad actually benefits from being made a day ahead. It needs at least 3-4 hours to set properly, so making it the night before your holiday meal is ideal. Keep it refrigerated and unmold just before serving.

Tips and Techniques

For easier unmolding, lightly spray your mold with cooking spray before adding the gelatin mixture. If you don’t have a decorative mold, an 8x8 inch dish works perfectly fine—just cut into squares to serve. The pecans can be added with the pineapple and celery, or sprinkled on top after unmolding for extra crunch.

Ingredient Substitutions

  • raspberry gelatin: cherry or strawberry gelatin
  • whole berry cranberry sauce: jellied cranberry sauce
  • pecans: walnuts or omit entirely
  • celery: chopped apple

Equipment Needed

  • 4-cup gelatin mold or 8x8 inch baking dish
  • Medium saucepan
  • Fork for breaking up cranberry sauce
  • Mixing spoon

Historical Context

Molded gelatin salads reached their peak popularity in the 1950s and 60s but remain a cherished tradition at Southern holiday tables. The cranberry version became particularly associated with Thanksgiving and Christmas dinners throughout Louisiana and the South.