Festive Cranberry-Pineapple Salad |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 24 |
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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! 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:
1. 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.
2. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
3. Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.
4. Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
5. Cooking time would actually be refrigeration time.
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