Recipe by Jo Ann L
Forget that pale pink stuff with canned fruit cocktail suspended in it. This is grownup jello. I usually make it at Christmas time, but it would be fine any time with chicken or turkey, or even with ham.
Top Review by cvancamp
This has become a holiday staple in our family. I have not drained the fruit in the past and that is probably why it did not set several years ago and we had raspberry/cranberry soup, which my son and niece still devoured. I will drain from now on but this will forever be called Raspberry Soup in our family, as that is how it is requested. Very pretty in a glass bowl as the pineapple makes it sparkle.
- 1 (6 ounce) package raspberry Jell-O gelatin or 2 (3 ounce) packages raspberry Jell-O gelatin
- 1 (10 ounce) package frozen raspberries, thawed and drained thoroughly
- 1 (16 ounce) can whole berry cranberry sauce
- 1 (20 ounce) can crushed pineapple in juice, drained thoroughly
Directions See How It's Made
- Be sure that raspberries and pineapple are well drained. If too much liquid is left in them, the jello will not set up.
- Mix the jello according to package directions, using the juices from the drained fruits as part of the cold liquid.
- Stir in the remaining ingredients, breaking up the cranberry sauce well.
- Put into a 9x13 pan and chill until set (Because of the amount of fruit, this takes awhile to set. Leaving it overnight is best).