"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Festive Cranberry-Pineapple Salad Recipe

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This recipe for Festive Cranberry-Pineapple Salad, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carmela Salazar - Attorney's Office
Added: Wednesday, April 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can (20oz.) crushed pineapple, undrained
2 sm pkg raspberry Jello
1 can (16 oz.) whole berry cranberry sauce
1 medium apple, chopped
2/3 c chopped walnuts

Directions:
Directions:
Drain pineapple, reserving liquid in 1-qt. liquid measuring cup. Remove 1 tbsp of the crushed pineapple; set aside for garnish. Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 minutes until completely dissolved. Add cranberry sauce; stir. (Gelatin mixture should be thick). Pour into large bowl. Refrigerate 1 hours or until slightly thickened (consistency of unbeaten egg whites).

Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl. Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftovers in refrigerator.

Number Of Servings:
Number Of Servings:
14 (1/2 c each)

 

 

 

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