Festive Cranberry Pineapple Salad
Comment on this recipe
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