Fall Harvest Gelatin Salad contains the flavors of fall. I know some of you may be questioning the veracity of that statement because there’s no pumpkin spice, or plain pumpkin, included in this recipe, but pumpkin spice isn’t the only flavor of fall. In fact, before pumpkin spice mania took the country by storm, there were cranberries, apples, and pecans. Those flavors, along with celery, are the basis for our Fall Harvest Gelatin Salad.Jump to Recipe
I have a confession to make. I’m really lazy and impatient when it comes to making gelatin dishes. I realize that I will have to get over my issues in order to make some of the gelatin dishes that I have planned for this series, but I really dislike having to stop what I’m doing in order to allow the gelatin to set up for the next step. That’s why I have recipes on my site like Lemon Gelatin Fruit Salad. I only have to mix things together and stick it in the fridge. That’s the perfect gelatin recipe for me.
For this recipe, I did make a concession. I allowed the gelatin and cranberry mixture to set up a bit in the fridge before adding the apples, pecans, and celery. This helped to ensure an even distribution of the chopped fruit, nuts, and vegetables throughout the finished project, but as you can see in the photo below, I didn’t quite let it get firm enough for this plan to succeed.
I have to confess that this was the first time I have added fresh, chopped apples and celery to a gelatin salad, and I was concerned about any extra liquid they might release which would negatively affect the gelatin’s ability to set up. My solution was to use less water than the box of gelatin called for. A large box of gelatin says that you should add two cups of hot water followed by two cups of cold, but for this recipe, I only added a total of two and one-half cups of water.
I had planned to use cranberry flavored gelatin for this one, but my local stores didn’t carry it. I don’t know if it’s a seasonal flavor, or perhaps, it’s been discontinued. As a result, I had to try a different flavor. I considered using orange since the flavor of orange goes well with cranberries,. Unfortunately, I had already used the last of my orange gelatin, and I won’t return to the grocery store for 5 days. I decided to try something different, and chose a box of strawberry gelatin from the shelf. If I’m being honest here, I reached for a box of cherry gelatin, but grabbed the strawberry by mistake. By the time I realized my error, the strawberry gelatin was already mixed with the can of cranberries, so I had no choice but to proceed.
The combination of sweet strawberry gelatin combined with tart cranberries, sweet and crunchy apples, and bits of slightly bitter celery is perfect. The added crunchy, butteriness of the pecans just adds to the symphony of flavors in this recipe. One of my taste testers told me that the flavors in this salad reminded her of a Fall, cinnamon and apple, candle, but “not in a bad way.”
With the exception of being compared to a candle, all of the taste testers agreed that this recipe was a keeper. I think that Fall Harvest Gelatin Salad may become one of our favorites. It’s definitely something new that we’d never tried before.
Give our recipe for Fall Harvest Gelatin Salad a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
Fall Harvest Gelatin Salad
- 1 8 serving box strawberry gelatin ($0.78)
- 2½ cups water divided
- 1 15 ounce can whole berry cranberry sauce ($0.98)
- 2 medium apples, peeled and finely chopped (1½ cups) ($0.89)
- 2 stalks celery, finely chopped (½ cup) ($0.16)
- ½ cup chopped pecans ($1.00)
- ¼ tsp ground ginger ($0.03)
- 1/2 to 1 tsp ground cinnamon ($0.04)
- Heat 1 cup of water to boil on stove.
- Dissolve package of strawberry gelatin in 1 cup of hot, boiled, water, stirring for about two minutes to ensure it's completely dissolved.
- Add entire can of cranberries to hot gelatin mixture and stir until dissolved and evenly distributed.
- Add 1 ½ cups cold tap water to the gelatin mixture and mix well.
- Cover gelatin mixture and place in the refrigerator for 30 to 45 minutes until it's just beginning to set up and get a little thick.
- While gelatin is cooling, peel and chop apples, and chop celery.
- Combine apples, celery, and chopped pecans in the dish in which you plan to serve the Fall Harvest Gelatin Salad.
- Sprinkle cinnamon and ginger over the chopped apples, celery, and pecans and toss well to evenly distribute the spices throughout the fruit.
- Once the gelatin has thickened slightly, pour it over the apple mixture and stir to combine.
- Cover the salad and place in the refrigerator for 4 to 6 hours or until the gelatin is set up.
- This looks lovely served on top of lettuce leaves, or sitting on a buffet table.
Nutrition information provided below is for a single serving, 1/8th of the Fall Harvest Gelatin Salad, made according to the recipe above using regular strawberry gelatin.
Nutrition information provided below is for a single serving, 1/8th of the Fall Harvest Gelatin Salad, made according to the recipe above using sugar free strawberry gelatin.
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.