You get an attractive, refreshing, quick, and easy semi-frozen treat in this cranberry salad recipe. It's made ahead with crushed pineapple and sugar-free cherry jello without the sugar-free taste. Serve unfrozen or partially frozen.
If you're craving a sweet side dish, try this fruit salad made without sugar. This is one of the best cranberry salads I know. It's great for any meal for a Sunday dinner, potluck, or holiday table menu.
Here's another festive side dish for any meal:
This long-time favorite jello salad recipe is the Congealed Salad, Lime, Or Cherry Flavored dish. The tropical burst of pineapple infuses this creamy, crunchy salad. Besides pineapple, there are chunks of cream cheese, pecans, and crunchy bits of celery.
Now, back to our cranberry salad.
These simple ingredients complement each other for a sweet side dish and are very festive at a Thanksgiving table or Christmas dinner. But you don't have to wait for the holiday season. It sits pretty at any meal.
- Sugar-free cherry jello - one small box.
- Crushed pineapple - drained well.
- Sour cream - adds creamy texture and taste.
- Whole cranberry sauce - one can of the whole cranberry, not the jellied sauce.
- Cool Whip - with zero sugar.
- Pecans - chopped.
See the recipe card below for specific ingredient amounts and their nutrition facts.
It's a simple task to prepare this cranberry recipe. The hardest part may be draining the pineapple or chopping the pecans.
First thing, pour pineapple into a strainer from the can, pressing down with a spoon to remove as much juice as possible. Reserve the juice in the refrigerator for another time (may be frozen).
Combine the first four ingredients in a large bowl and stir to mix together.
Fold in the zero-sugar whipped topping into the cranberry mixture.
Gently stir in the chopped pecans.
Line a 9x6-inch bread loaf pan or rectangle casserole dish with plastic wrap.
Pour the salad into the pan. Freeze until solid, about 6 hours.
Remove the frozen cranberry salad from the freezer and lift it from the loaf pan by pulling the sides of the plastic wrap.
Unwrap the delicious salad, slice it into about 12 (¾-inch) pieces, and set it out for 20 minutes before serving.
Garnishing with fresh cranberries and mint leaves is optional.
Hint: This salad can also be frozen in a muffin tin for individual servings.
- Zero sugar whipped topping - substitute with heavy whipping cream sweetened with your favorite sweetener.
- Pecans - substitute with your favorite nut, chopped.
This salad doesn't have to be sugar-free and neither does it have to be frozen.
- Sweetened - use regular jello mixes and whipped toppings instead of sugar-free.
- Unfrozen - Refrigerate for a few hours and serve by the spoonfuls from a large bowl.
Keep the salad wrapped in plastic wrap in the freezer or in an air-tight container for up to a month before serving.
Store any leftovers the same way.
Use clips to hold the plastic wrap in place when lining the container.
Yes. Rinse the berries, then lay them flat on a towel to dry. Place them on a cookie sheet in a single layer and place the pan in the freezer. Remove frozen berries from the freezer and put them in an air-tight container to keep in the freezer for up to a year.
Cranberries can be easily made into a simple frozen fruit salad with whipped topping and other fruits and nuts.
Cranberry sauce is traditionally served alongside cornbread dressing and roasted turkey or ham for a contrasting yet complimentary taste. It is also very good spread into a sandwich.
Looking for other great recipes like this? Try these:
These are my favorite dishes to serve with Sugar-Free Frozen Cranberry Salad With Salad:
- 1 .44-ounce (small) box sugar-free cherry jello
- 1 20-ounce can of crushed pineapple, drained well
- 16 ounces sour cream
- 1 14-ounce can of whole cranberry sauce
- 8 ounces of zero-sugar whipped topping
- .5 cups pecans, chopped
- Combine the first 4 ingredients in a large bowl and stir to mix.
- Fold in the whipped topping.
- Stir in the nuts gently.
- Pour the salad into a bread pan or rectangle casserole dish, and wrap it tightly with plastic wrap.
- Freeze until solid, about 6 hours.
- Remove from the freezer and cut or slice to serve; set out for 20 minutes to be eaten partially frozen.
- Line a 9x6-inch bread loaf pan or rectangle casserole dish with plastic wrap.
- Remove the frozen cranberry salad from the freezer and lift it from the loaf pan by pulling the sides of the plastic wrap.
- This salad can also be frozen in a muffin tin for individual servings.
- Serve in a semi-frozen or cold, unfrozen state.
- Refrigerate for a few hours and serve by spoonfuls from a large bowl.
- Prep Time: 15 minutes
- Cook Time: no cooking
- Category: Salads
- Method: Freeze
- Cuisine: American
Keywords: frozen cranberry salad, sugar-free cranberry salad, cranberry pineapple salad, fruit salad, frozen salad
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