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Raspberry Cranberry Gelatin Salad

 Raspberry Cranberry Gelatin Salad
This vibrant cranberry gelatin is great for a buffet. It's loaded with nuts, celery, raspberries and oranges.
12-15 ServingsPrep: 30 min. + chilling


  • 1 package (3 ounces) cranberry gelatin
  • 1 package (3 ounces) cherry gelatin
  • 1 package (3 ounces) raspberry gelatin
  • 1 teaspoon ground cinnamon
  • 1 can (8 ounces) crushed pineapple
  • 3/4 cup each cherry, cranberry and orange juice
  • 1 can (14 ounces) jellied cranberry sauce
  • 1 cup red wine or grape juice
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 1/2 cup finely chopped celery
  • 1/2 cup chopped pecans or walnuts


  • In a large bowl, combine gelatins and cinnamon; set aside. Drain
  • pineapple, reserving juice; set pineapple aside.
  • In a large saucepan, combine the cherry, cranberry and orange juices;
  • add reserved pineapple juice. Bring to a boil. Pour over gelatin
  • mixture; beat until dissolved.
  • Stir in cranberry sauce and wine or grape juice until smooth. Stir in
  • the oranges, raspberries, celery, nuts and pineapple. Pour into a
  • 13-in. x 9-in. dish. Chill for 6 hours or overnight or until firm.

2 of 2

Raspberry Cranberry Gelatin Salad (continued)

Directions (continued)

  • Cut into squares. Yield: 12-15 servings.
Nutritional Facts: 2/3 cup equals 206 calories, 3 g fat (trace saturated fat), 0 cholesterol, 52 mg sodium, 43 g carbohydrate, 2 g fiber, 2 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.