Holiday Cranberry Pineapple Salad
- Cook Time: 4 hours 20 minutes (includes chilling time)
- Total Time: 4 hours 20 minutes
Ingredients
Scale
- 1 package (6 oz) Raspberry or Cherry flavored gelatin
- 1 cup Boiling water
- 1 can (20 oz) Crushed pineapple, undrained
- 1 can (14 oz) Whole berry cranberry sauce
- 1/2 cup Cold water
- 1/2 cup Chopped pecans or walnuts
- 1 tablespoon Lemon juice (optional)
Instructions
- In a large mixing bowl, pour the boiling water over the fruit-flavored gelatin powder. Stir continuously for about two minutes or until the gelatin is completely dissolved and no granules remain at the bottom of the bowl.
- Stir in the cold water and the optional lemon juice. The lemon juice adds a nice extra zing that helps balance the sugar in the gelatin and fruit.
- Add the entire can of crushed pineapple (including the juice) and the can of whole berry cranberry sauce to the gelatin mixture. Use a whisk or a large spoon to break up the cranberry sauce so it distributes evenly throughout the liquid.
- Fold in the chopped pecans or walnuts. The nuts will provide a wonderful textural contrast to the soft fruit and gelatin. Ensure they are evenly dispersed so every serving gets a bit of crunch.
- Pour the mixture into a 2-quart serving bowl or a decorative gelatin mold. Cover it tightly with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, though overnight is best for the firmest set.