Recipe by Nell Majeran
I found this in my Sunday paper. I haven't tried it yet, but am planning on making it for Thanksgiving dinner. Sounds de-lish!
Top Review by 19rosie39
I found this 8 or 9 years ago and it is truly outstanding. Found it in a free little booklet of recipes at my local market. We enjoyed it with our holiday dinner and the leftover was eaten like a dessert. The picture with my recipe shows 3 thin slices of apple with the tbsp of pineapple over one end of the slices and then a sprig of mint was added to the garnish. My recipe calls for 2 packages of the jell-o, I think with just one box, the 3 cups of liquid would be too much.
- 1 (20 ounce) candole crushed pineapple, undrained
- 1 (6 ounce) packagejell-o brand raspberry gelatin powder
- 1 (16 ounce) can whole berry cranberry sauce
- 1 medium dole apple, chopped
- 2⁄3 cup chopped walnuts
Directions See How It's Made
- Drain pineapple, reserving liquid in 1-quart liquid measuring cup. Remove 1 tablespoons of the crushed pineapple, set aside for garnish. 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 minute until completely dissolved. Add cranberry sauce; stir (gelatin mixture should be thick. Pour into large bowl.
- Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
- Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.
- Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
- Cooking time would actually be refrigeration time.