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Peach-Cranberry Gelatin Salad

 Peach-Cranberry Gelatin Salad
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.
14-18 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
  • 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.
  • 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.