|
|
|
Pineapple-Cranberry Salad
|
|
[Print Version]
|
| This salad combines traditional cranberry with the zest of pineapple and can also be served as a light dessert |
|
| 12 servings |
|
|
|
|
[1]
|
|
1
|
|
can
|
|
20 oz crushed pineapple
|
|
|
|
|
[2]
|
|
2
|
|
packages
|
|
4-serving each raspberry flavor gelatin
|
|
|
|
|
[3]
|
|
1
|
|
can
|
|
16 oz whole cranberry sauce
|
|
|
|
|
[4]
|
|
1
|
|
|
|
apple (diced skin-on)
|
|
|
|
|
[5]
|
|
1
|
|
cup
|
|
walnuts (chopped)
|
|
|
|
|
|
1. Drain pineapple, reserving juice
2. Add enough water to juice to measure 3 cups. Boil in saucepan until it boils. Remove from heat
3. Add gelatin mix and stir at least two minutes. Stir in cranberry sauce.
4. Pour into serving bowl and refregerate at least 1 and 1/2 hours until slightly thickened.
5. Stir in pineapple, apple, and nuts.
6. Refrigerate at least 4 hours or until firm.
|
|
|
|
