Thanksgiving Or Christmas - Cranberry-pineapple Salad

Yield: 6 servings

1 can (20 oz.) Crushed Pineapple, undrained
2 pkg. (4-serving size each) Raspberry Flavor Gelatin
1 can (16 oz.) whole berry cranberry sauce
1 medium Apple, chopped
2/3 cup chopped Walnuts

  1. Drain pineapple, reserving all of the liquid in a 1-quart liquid measuring cup. Remove 1 Tbsp. of the crushed pineapple; set aside for garnish.
  2. Add enough cold water to the reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 mins until completely dissolved.
  3. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.)
  4. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites.) Stir in remaining pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl.
  5. Refrigerate 4 hrs or until firm. Garnish with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.

Bookmark:

email Email to a friend