Turkey pot pie is quick and hearty meal to make during the winter months and this cranberry jello salad recipe is an easy side dish to serve with it. It can be made ahead of time and kept in the fridge until you are ready to serve it.

Family Night with Marie Callender's Pot Pies

A simple gelatin salad with fresh cranberries, apples, oranges and pecans. Great for a dessert, side or snack.
Course Side Dish
Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Calories 88kcal
Author Kat Jeter & Melinda Caldwell


  • 1 c Cranberries , fresh & chopped
  • 1/2 c Sugar
  • 1 Apple
  • 1 Orange
  • 1/2 c Pecans , chopped
  • 3 oz Cherry gelatin , 1 packet
  • 3 oz Raspberry gelatin , 1 packet
  • 2 c Water , boiled


  • In a food processor, pulse cranberries with orange and apple until finely chopped.
  • Remove mixture and place in a bowl.
  • Pulse pecans in food processor until finely chopped.
  • Stir pecans into cranberry mixture, ad sugar and mix thoroughly.
  • Let mixture sit in refrigerator for 2-3 hours or overnight.
  • Bring water to a boil.
  • Add both boxes of gelatin to the hot water and stir until completely dissolved.
  • Pour gelatin into bowl with cranberry mixture and mix well.
  • Pour gelatin mixture into a large casserole dish or gelatin mold.
  • Cover with plastic wrap and refrigerate overnight.


Serving: 0.5c | Calories: 88kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 9mg | Potassium: 47mg | Fiber: 1g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 11.6mg | Calcium: 10mg | Iron: 0.2mg