Thursday, December 3, 2009

Festive Cranberry-Pineapple Salad

                               Got this recipe from my friend Wendy in MI

1 can 20 oz. crushed pineapple, undrained
2 pkg. (of the 4 serving size) or 1 pkg. of the 8 serving size of Jell-o brand raspberry jello
1 can of whole berry cranberry sauce (16 oz.)
1 medium apple chopped
                              2/3 cup chopped walnuts
                             1 bag of frozen raspberries (thawed)

Drain pineapple reserving the liquid in a 1 qt. liquid measuring cup.
Remove 1 T. of the pineapple and reserve for the garnish.
Add enough cold water to the pineapple juice to measure 3 cups.
Pour into a large sauce pan.
Bring to  boil.
Remove from the heat.
Add carton(s) of Jell-o.
Stir for at least 2 minutes until the powder is completely dissolved. 
Add cranberry sauce and stir until the mixture thickens.
Pour into a large bowl.
Chill for at least 1 1/2 hours or until slightly thickened.
Stir in remaining pineapple, apple, bag of frozen raspberries and walnuts.
Stir gently.

Refrigerate 4 hours or until firm.  Top with reserved pineapple. Turns out appearing a lot like the picture below.  

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