Festive Cranberry-Pineapple Salad
photo by mydesigirl
- Ready In:
- 5hrs 15mins
- Ingredients:
- 5
- Yields:
-
7 cups
- Serves:
- 14
ingredients
- 1 (20 ounce) can dole crushed pineapple, undrained
- 1 (6 ounce) package jell-o brand raspberry gelatin powder
- 1 (16 ounce) can whole berry cranberry sauce
- 1 medium dole apple, chopped
- 2⁄3 cup chopped walnuts
directions
- 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.
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Reviews
-
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.
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Tweaks
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It's the only time I ever make Jello salads, but it is a tradition around here to have one on the Thanksgiving dinner table. The one I have made for several years is very similar to this one, but calls for lemon Jello instead of raspberry, a can of jellied cranberry sauce in addition to the can of whole-berry, and pecans rather than walnuts. I decided to try this one this year and the raspberry flavor was a nice change. I did go ahead and use pecans, rather than walnuts, but otherwise followed the recipe (using a Granny Smith apple). I personally didn't think the tablespoon of crushed pineapple would make a very attractive garnish, so I didn't use it. Thanks for posting!
RECIPE SUBMITTED BY
Nell Majeran
Chicopee, Massachusetts
I'm married and have 2 children and 1 new grandson born April 19th 2005. I am a foster mother who takes in children between the ages of 7 and 14. My 12 yr. old son was a foster child that we adopted. We have 6 cats and a black lab/golden retriever mix dog. In my spare time (rare) I like to crochet and read and look for ethnic recipes on Recipezaar for the foster kids.