Source of Recipe
"The Southern Sympathy Cookbook" by Perre Coleman Magness
"Everyone could use a little sunshine in a dark time. This congealed version is a little old-school twist on the ever-popular carrot and raisin salad. I promise, it's good."
List of Ingredients
◦ 1 (8-ounce) can crushed pineapple
◦ 1 large navel orange
◦ 1 large lemon
◦ 2 (¼-ounce) packets unflavored gelatin
◦ ¼ cup granulated sugar
◦ 1 cup boiling water
◦ 3 carrots, peeled
◦ ½ cup chopped pecans
◦ ½ cup raisins
◦ Whipped cream or mayonnaise, for garnish
Drain the pineapple through a sieve set over a small bowl or measuring cup. Press on the pineapple pulp to extract all the juice. Set the pineapple aside. Juice the orange and the lemon and add to the pineapple juice. You should have 1 cup of juice, but if not, make up the difference with cold water.
Whisk the gelatin and sugar together into a medium mixing bowl and slowly pour over the boiling water. Stir to fully dissolve the gelatin, then stir in the 1 cup of juice until combined. Place the bowl in the refrigerator for 45 minutes to an hour until it begins to set.
Grate the carrots on the fine holes of a box grater. Finely grated carrot mixes better in the salad and is more pleasant to eat. Don't use pre-grated, purchased carrots, which are too thick and tough. When the gelatin mixture has cooled and begun to set, stir in the reserved pineapple, the carrots, pecans, and raisins. A fork will help distribute the crushed pineapple and carrot shreds more evenly. Spread the mixture into an 8-inch square glass dish, using the fork to make sure the ingredients are distributed, cover with plastic wrap, and chill until set, at least 2 hours.
Serves 6 to 8