Prep 10 mins
Cook 8 hrs
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.
- 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
- 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).
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.
This was wonderful! Such a nice change, and really yummy. It doesn't set up very firm, so serving with a spoon worked best for us. If I were planning to serve cut in a square on a lettuce leaf on individual side plates, I would probably add 1/2 envelope of plain gelatin to get it to be more firm. But it is yummy as is!!
This is delicious!! Made this at my mom's house for Thanksgiving and everyone enjoyed. Thanks for something different for the holidays.