"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cranberry-Pineapple Salad Recipe

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Cranberry-Pineapple Salad image
Mike & Nina Flaherty

 

This recipe for Cranberry-Pineapple Salad, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Owen Flaherty
Added: Friday, June 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can (20-oz.) crushed pineapple, undrained
2 pkg. (4-serving size or 1 Pkg 8-serving size)
Raspberry Jell-o
1 can (16-oz)whole berry cranberry sauce
1 medium apple, chopped
2/3 c. chopped walnuts

Directions:
Directions:
Drain pineapple,reserving all of the liquid in a 1 Qt. liquid measuring cup. Remove 1 tbsp. of the crushed pineapple, set aside for garnish. Add enough cold water to the 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 until well blended.(Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth) Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened ( consistency of unbeaten egg whites)
Stir in remaining pineapple, apple and walnuts. Stir until well blended. Pour into medium serving bowl.
Refrigerate 4 hours or until firm. Garnish with reserved crushed pineapple and additional apple slices just before serving. Store leftover in refrigerator.

Number Of Servings:
Number Of Servings:
14 1/2 c. each

 

 

 

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