Festive Cranberry Pineapple Salad -- Quad-Cities Online Recipe Book
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Festive Cranberry Pineapple Salad

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1 can (20 ounces) crushed pineapple in juice, undrained
2 packages (3 ounces each) raspberry-flavored gelatin
1 can (16 ounces) whole berry cranberry sauce
1 medium apple (chopped or cut in small pieces)
2/3 cup chopped walnuts


Drain pineapple, reserving juice. Add enough cold water to the pineapple juice to measure 3 cups. Pour into large saucepan. Bring to boil. Remove from heat. Add gelatin and stir until completely dissolved (at least 2 minutes). Pour into a pretty glass bowl. Refrigerate 1/12 hours or until slightly thickened. Stir in cranberry sauce, pineapple, apple and walnuts. Refrigerate an additional 4 hours or until firm. Makes 14 servings, 1/2 cup each.

Loretta Minnaert, Atkinson

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