Jello Fruit Salad Recipe

5 from 4 votes

Jello Fruit Salad - A classic sweet side dish that has been a tradition around holiday dinner tables since the '70s. Cranberries, apples, pineapple, and mandarin oranges all held together with raspberry Jello. Part salad, part side dish, part dessert all wrapped into holiday tradition!

Prep Time15

Setting Time6

Total Time6 15

Course: Dinner

Cuisine: American, Christmas, Holiday, Thanksgiving

Keyword: Cranberries, Gluten Free Side Dishes, Jello, Jello Fruit Salad, Jello Salad, Thanksgiving Side Dish

Servings:

Calories: 171kcal

Author: Alisa Infanti

Equipment

Tea pot or small pot
Large Bowl
Measuring Cups
Spoon
Chopping Knife
Pearing knife
9" X 13" glass dish

Ingredients

6 oz raspberry Jello crystals 2 small boxes
2 cups boiling water
1 ½ cups cold water
½ cup orange juice prepared not freshly squeezed
1 cup granulated sugar
½ lb whole cranberries partially thawed from frozen, rough chopped
1 medium apple peeled, cored and chopped
1 cup canned crushed pineapple drained from juice
½ cup canned or jarred mandarin oranges slices halved
¼ cup walnuts chopped

Instructions

Add the Jello crystals to a large bowl. Stir in boiling water until crystals are completely dissolved. Add in sugar and stir until completely dissolved. Add in cold water and orange juice and stir.
Add the cranberries, apples, mandarin oranges, pineapple and walnuts. Stir until mixed. Fruit will float to the top likely but that is fine.
Pour the Jello and fruit mixture into the 9" X 13" glass dish. Cover tightly with plastic wrap and let set in the fridge for a minimum of 6 hours or overnight. Check that Jello is set and then serve in the same dish or a pretty bowl. Top with more fruit, nuts, marshmallows, sugared cranberries or whipped cream.

Notes

Storage:

Store covered in the fridge for up to 7 days.

Notes:

Orange juice is completely optional in this recipe. If not using orange juice replace the orange juice with a 1/2 cup of cold water.

Nutrition