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Sweets · American

Cranberry-Pineapple Gelatin Salad

The jiggly holiday side: cranberry, pineapple, pear and walnuts set in strawberry gelatin.

Hands-on
15 min
Hands-off
5 h 30 min
Total
5 h 45 min
Makes
14 servings
Serves
14

Fridge time is most of it: 1 1/2 h to thicken + 4 h to set (5 h 40 min total).

  • easy
  • thanksgiving
  • holiday
  • make-ahead
  • no-bake

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Cranberry-Pineapple Gelatin Salad
Amount
Units

Ingredients

You need: sieve · large measuring jug · saucepan · medium heatproof bowl (the salad sets in it) · spoon · plastic wrap

Contains: tree nuts (walnuts)

Method

  1. Drain the pineapple

    Drain the 567 g (20 oz) can of crushed pineapple through a sieve into a measuring jug, keeping all the juice. Set 1 tbsp of the drained pineapple aside for the top.

  2. Bring the liquid to a boil

    Add cold water to the pineapple juice until it measures 720 ml (3 cups). Pour it into a saucepan and bring it to a boil.

    Ready when: A full rolling boil: big bubbles that keep going when you stir.

  3. Dissolve the gelatin

    Put both 85 g (3 oz) packets of gelatin mix in a medium heatproof bowl. Pour in the boiling liquid and stir for 2 minutes. Stir in the 454 g (16 oz) cranberry sauce.

    Ready when: Completely dissolved: no grains left on the spoon or the bottom of the bowl.

  4. Chill until slightly thick

    Refrigerate 1 1/2 hours.

    Ready when: Slightly thickened - thick but not set - so the fruit will stay spread through it instead of sinking or floating.

  5. Add the fruit and nuts

    Stir in the chopped pear, 75 g (2/3 cup) walnuts and the rest of the pineapple. Cover and refrigerate 4 hours.

    Ready when: Firm all the way through when you gently press the middle.

    Otto tried this firstOtto swaps the can for a fresh pineapple to be fancy. Then it never sets: fresh or frozen pineapple, kiwi and papaya contain an enzyme that breaks gelatin. Canned is the one that works.

  6. Top and serve

    Just before serving, scatter the reserved 1 tbsp pineapple on top.

Make ahead, store & reheat

Make ahead
It needs at least 5 1/2 hours in the fridge, so make it the day before or in the morning. Add the reserved pineapple topping just before serving.
Storage
Keep covered in the fridge and don't leave it out for more than 2 hours (the food-safety two-hour rule). It keeps well as leftovers, but no tested number of days exists, so we don't state one.

If something goes wrong

  • It never set Why: Fresh or frozen pineapple, kiwi or papaya; or extra sugar added.
    Use only canned versions of those fruits, and never add more sugar than the recipe says.
  • Fruit all sank or floated Why: Fruit added while the gelatin was still liquid.
    Wait until it's thick but not set before stirring fruit in.

Good to know

  • Gelatin is made from animal collagen, so this salad isn't vegetarian.
  • A similar cranberry gelatin salad uses canned crushed pineapple, cranberry sauce and cherries - same method: dissolve in boiling liquid, chill until thick, add fruit, chill until firm.

Safety

  • Boiling liquid poured over powder can splash: an adult does the pouring, and kids stir only once it has cooled a little.
  • Contains walnuts - leave them out for a nut-free table, and check the gelatin mix and cranberry sauce labels.
  • Use canned pineapple. Fresh or frozen pineapple, kiwi and papaya stop gelatin from setting.