Side Pannel
Cranberry Pineapple Salad
Cranberry Pineapple Salad
- Recipe Submitted by Cobb on 11/25/2014
Category: Side Dishes, Salads
Ingredients List
- 1 can (20 oz) crushed pineapple, undrained
- 2 packages (3 oz) or 1 package (6 ounce) raspberry flavored gelatin
- 1 can (16 oz) whole berry cranberry sauce
- 1 medium apple chopped (Any will do. We like honey crisp.)
- 2/3 cup chopped walnuts (optional - tastes great if you choose to use them)
Directions
Drain pineapple, reserving liquid in 1 qt. liquid measuring cup.
Remove 1 Tablespoon of the crushed pineapple; set aside or garnish.
Add enough cold water to reserved pineapple liquid to measure 3 cups; pour int a large saucepan.
Bring liquid to a boil; remove from heat.
Add gelatin; stir at least 2 minutes 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.
Remove from fridge and stir in remaining pineapple, apples and walnuts; stir gently.
Pour into a medium serving bowl.
Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving.
Store leftover gelatin in refrigerator.
Remove 1 Tablespoon of the crushed pineapple; set aside or garnish.
Add enough cold water to reserved pineapple liquid to measure 3 cups; pour int a large saucepan.
Bring liquid to a boil; remove from heat.
Add gelatin; stir at least 2 minutes 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.
Remove from fridge and stir in remaining pineapple, apples and walnuts; stir gently.
Pour into a medium serving bowl.
Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving.
Store leftover gelatin in refrigerator.
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