Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Cranberry-Pineapple Jello Salad
| 1 (20 ounce) can crushed pineapple, undrained |
| 2 packages (4 serving size) or 1 package (8 servings) jello raspberry gelatin |
| 1 (16 ounce) can whole berry cranberry sauce |
| 1 medium apple of your choice, chopped |
| 2/3 cup chopped walnuts |
Drain pineapple, reserving liquid in 1 quart measuring cup. Add enough cold water to reserved liquid to measure three cups. Pour into large saucepan. Bring to a boil; remove from the heat. Add gelatin; stir for two minutes until completely dissolved. Add cranberry sauce and stir until well blended (NOTE: it will be lumpy due to the whole berries in the cranberry sauce). Pour into large bowl. Refrigerate 1 ½ hours or until slightly thickened (consistency of unbeaten egg whites.)
Stir in remaining pineapple, the chopped apple and the walnuts. Pour into medium serving bowl.
Refrigerate four hours or until firm.
NOTE: This is from the Kraft Web Site. I used Dole Crushed Pineapple packed in its own juice and a Red Delicious Apple. The recipe suggested reserving one tablespoon of the crushed pineapple to garnish, but I did not choose to do so. I have a large pottery bowl I got at an art show and it was a perfect size for it. It is a really pretty salad for the holidays and has a really good flavor.