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Peach-Cranberry Gelatin Salad Recipe
Peach-Cranberry Gelatin Salad Recipe photo by Taste of Home

Peach-Cranberry Gelatin Salad Recipe

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Harvest colors and flavors give this refreshing salad a delightful twist that's just right for Thanksgiving or any special meal. I use lime gelatin instead of peach for green and red salad at Christmastime. —Patty Kile, Elizabethtown, Pennsylvania.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:14-18 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 14-18 servings


  • 2 packages (3 ounces each) peach or orange gelatin
  • 4 cups water, divided
  • 1 cup orange juice
  • 2 cans (15 ounces each) sliced peaches, drained
  • 1 package (6 ounces) cranberry or raspberry gelatin
  • 1 cup cranberry juice
  • 2 large oranges, peeled
  • 2 cups fresh or frozen cranberries
  • 1 cup sugar


  1. Place peach gelatin in a large bowl. Bring 2 cups of water to a boil; pour over gelatin. Stir until dissolved. Add orange juice and mix well. Chill until partially set.
  2. Fold in peaches. Pour into a 3-qt. serving bowl. Chill until firm. Place cranberry gelatin in another bowl. Bring remaining water to a boil; pour over gelatin. Stir until dissolved. Add cranberry juice and mix well.
  3. In a food processor, combine the oranges, cranberries and sugar; process until the fruit is coarsely chopped. Add to the cranberry gelatin. Carefully spoon over gelatin. Chill until set. Yield: 14-18 servings.
Originally published as Peach-Cranberry Gelatin Salad in Taste of Home October/November 1998, p33

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Reviewed Nov. 8, 2014

"I haven't tried this yet, but I need a salad for a Thanksgiving Potluck. I'm thinking this would be good with the variation of using orange Jello with Mandarin Oranges, in place of the Peaches. Since you're using Oranges with the Cranberries."

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