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Tart Cherry Salad

 Tart Cherry Salad
This recipe has been in my family for years; we especially use it during the holiday season. It's pleasantly tart and a perfect complement to any meal.
16-18 ServingsPrep: 15 min. + chilling


  • 2 cans (16 ounces each) tart red cherries
  • 2 cans (8 ounces each) crushed pineapple
  • 1 cup sugar
  • 2 packages (6 ounces each) cherry gelatin
  • 3 cups ginger ale
  • 3/4 cup flaked coconut
  • 1 cup chopped nuts, optional


  • Drain cherries and pineapple, reserving juices. Set fruit aside. Add
  • enough water to combined juices to make 3-1/4 cups; pour into a
  • saucepan. Add sugar; bring to a boil. Remove from the heat; stir in
  • gelatin until dissolved. Add cherries, pineapple and ginger ale.
  • Chill until partially set. Stir in coconut and nuts if desired. Pour
  • into an oiled 3-qt. mold or 13-in. x 9-in. pan. Chill until firm,
  • about 3 hours. Yield: 16-18 servings.
Nutritional Facts: 1 serving (1 each) equals 137 calories, 1 g fat (1 g saturated fat), 0 cholesterol, 36 mg sodium, 31 g carbohydrate, trace fiber, 1 g protein.