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Cranberry Pineapple Salad

Source of Recipe


Georgie Bryant



List of Ingredients



• 1 can - 20oz crushed pineapple (undrained)
  
• 1 - 8 oz package rasberry jello
  
• 1 can - 16oz whole berry cranberry sauce
  
• 1 medium apple (chopped)
  
• 2/3 cup chopped walnuts
  






Instructions



1. Drain pineapple, reserve all liquid in a 1 quart measuring cup.
   
   
   
2. Remove 1 tablespoon of the crushed pineapple and set aside for garnish.
   
   
   
3. Add enough cold water to the reserved liquid to measure to 3 cups.
   
   
   
4. Pour into large saucepan. Bring to a boil, remove from heat and add jello.
   
   
   
5. Stir at least 2 minutes until completely dissolved.
   
   
   
6. Add cranberry sauce. Stir until well blended.
   
   
   
7. (Note: due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth)
   
   
   
8. Pour into large bowl.
   
   
   
9. Refrigerate 1 to 1 1/2 hours or until slightly thickened. (consistency of unbeaten egg whites)
   
   
   
10. Stir in remaining pineapple, apple and walnuts. Stir gently until well blended.
    
    
    
11. Pour into medium serving bowl.
    
    
    
12. Refrigerate 4 hours or until firm.
    
    
    
13. Garish with reserved pineapple.
    
    
    
14. Refrigerate leftovers.
    
    






Final Comments


Makes 14 servings, 1/2 cup each.