Monday, November 20, 2017

Cranberry Pineapple Salad

We love making this recipe during the holidays.  Although it's a refreshing salad/dessert any time of the year.  But the festive Whole Berry Cranberries goes so well with the holidays.

Cranberry Pineapple Salad
1 can (20 oz) Crushed Pineapple
2 packages (3 oz ) OR 1 large package Raspberry Gelatin
1 can (16 oz) Whole Berry Cranberry Sauce
1 medium apple, chopped
2/3 cup Chopped Nuts

Drain pineapple, reserve all liquid.Add enough cold water to measure 3 cups and pour into saucepan.
Bring to a boil, remove from heat.  Add gelatin, stir for 2 minutes until completely dissolved.  Add Whole Berry Cranberry sauce, and stir until well blended.  Pour into a large bowl and refrigerate at least 1 1/2 hours until slightly thickened.
Stir in remaining pineapple, apple and nuts, stirring gently until well blended.
Pour into mediums size cake pan (or festive bowl) and refrigerate 4 hours or until firm.

** When in a pinch, I have used Strawberry Jello as a substitute for the Raspberry.  
Enjoy!

2 comments:

Joyful Quilter said...

My mom makes this salad every Thanksgiving. We love it.

R & E said...

I've made various combinations of this salad, and it's always delicious! And I use Cherry jello! 8-))) Have a lovely Thanksgiving. Elaine Adair