Festive Cranberry-Pineapple Salad
This festive and easy raspberry gelatin salad, with crushed pineapple, whole berry cranberry sauce, chopped apple and nuts, is wonderful with roasted meats.
1 (20-ounce) can crushed pineapple, undrained
2 (3.25-ounce each) packages or 1 (6-ounce) package raspberry gelatin
1 (16-ounce) can whole berry cranberry sauce
1 medium apple, cored and chopped
2/3 cup finely chopped nuts
- Drain pineapple, reserving liquid in 1-quart liquid measuring cup.
- Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 minutes until completely dissolved. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.)
- Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened (consistency of unbeaten egg whites.)
- Stir in remaining pineapple, apple and nuts; stir gently until well blended. Pour into medium serving bowl. Refrigerate 4 hours or until firm.
Makes 12 servings.