A wonderful party favorite you can enjoy all year round.
1 (20 oz.) can crushed pineapple, with juice
2 (4 oz.) pkgs. raspberry gelatin
1 (16 oz.) can whole berry cranberry sauce
1 apple, chop but 4 thin slices
2/3 C walnuts, chopped
How to Make It:
Drain the juice from the pineapple into a 3 C measuring cup.
Add enough cold water to the juice to make 3 C.
Reserve 1 T of the pineapple for later use.
Pour the juice and water into a small saucepan over medium heat.
Bring the mixture to a brisk boil.
Once boiling well remove from the heat and stir in the gelatin powder.
Continue stirring for 2 minutes or until the gelatin is completely dissolved.
Stir the cranberry sauce into the gelatin mixture.
Cover and refrigerate about 1 hour or until the gelatin has just begun to thicken.
Remove and stir in the pineapple.
Fold the chopped apple into the mixture.
Sprinkle in the nuts and mix to combine.
Cover and refrigerate 4 hours or until very firm.
Garnish the top of the salad with the apple slices and reserved crushed pineapple.
Serves: 14
To make this salad festive use a green or yellow apple to give the salad color. 1 drop of mint extract will also give this salad extra flavor. Use fresh mints leaves with the apple slices and pineapple to garnish.
