Pineapple Cranberry Salad

Pineapple Cranberry Salad

15 Reviews 1 Pic
Patti R.
Recipe by  Patti R.

“This is the best cranberry gelatin salad I've ever tasted. It has been served with our Thanksgiving dinner for many years.”

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Adjust Servings

Original recipe yields 8 to 10 servings



  1. Drain and reserve syrup from pineapple, add water to equal 1 cup.
  2. In a saucepan over medium heat, bring the pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice and lemon juice. Blend together and cool until slightly thickened.
  3. Stir in pineapple and celery, turn into mold or 8 inch square pan. Chill until firm.

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Reviews (15)

Rate This Recipe


This recipe is so good. It has such a mixture of taste. I added apple instead of celery-don't like celery and added nuts.Made it for a Christmas pot luck. So many compliaments. Scrumptus will make again for sure.



I made this for our 2001 Thanksgiving dinner and it was a bit hit with those who love cranberries and cranberry sauce. The pineapple, orange, and celery added extra flavor and texture and were a great compliment to the cranberries. I'll definitely make it again.

Jana Sue

Jana Sue

This was a beautiful and tasty salad- quick as heck to prepare! I used sugar-free raspberry jello- 2 small boxes, crushed pineapple instead of tidbits, and I omitted the orange peel because I don't care for it. It comes out a beautiful, deep burgundy color, and was such a pretty and yummy compliment to the rest of our holiday dishes. Excellent!

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Amount Per Serving (9 total)

  • Calories
  • 184 cal
  • 9%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 46.1 g
  • 15%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 87 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Cranberry Salad III


next recipe:

Pineapple Carrot Salad