Cranberry Apple Pear Pecan Jello Salad – a delicious recipe with Water, Fresh Cranberries, Cherry Jello, Pecans, Apples, So. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In large saucepan, combine water and cranberries. Bring to a simmer and cook for 10 minutes, stirring occasionally. The cranberries will burst.
2
Remove from heat and add jello. Stir until dissolved. Stir in ice cubes. Chill for 30-45 minutes to slightly thicken but not set. Stir several times so it cools but does not begin to set on the sides.
3
Stir in pecans, apples and pears. Pour in mold or bundt pan. Refrigerate for 6 hours or overnight.
4
Dip mold in hot water for 10-20 seconds. Carefully invert onto final serving platter. If mold does not release, dip in hot water for another 10 seconds.
5
Garnish with cranberries and fresh bay leaves. Do not use holly leaves.
204
kcal
Calories
20
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups Water, 1 bag (12 Oz. Size) Fresh Cranberries (Reserve A Few For Garnish), 3 boxes (3 Oz. Size) Cherry Jello, 3 cups Ice, and more.
Yes, Cranberry Apple Pear Pecan Jello Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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