Festive Cranberry - Pineapple Salad

Festive Cranberry - Pineapple Salad

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"Sweet, tangy, refreshing and remarkably easy."
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5 h 14 m servings 89 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Ready In

  1. Drain pineapple, reserving all of the liquid in a 1-quart liquid measuring cup. Remove 1 Tbsp. of the crushed pineapple; set aside for garnish. Add enough cold water to the reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 minutes until completely dissolved. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.) Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened (consistency of unbeaten egg whites.)
  2. Stir in remaining pineapple, apple, and walnuts; stir gently until well blended. Pour into medium serving bowl.
  3. Refrigerate 4 hours or until firm. Garnish with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
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