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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Festive Cranberry Pineapple Salad Recipe

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This recipe for Festive Cranberry Pineapple Salad is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 can (20 oz.) crushed pineapple, undrained
2 pkg. (4 serving size ea.) or 1 pkg. (8 serving size) Jell-o Raspberry gelatin
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. measuring cup. Remove 1 tbl. of pineapple, set aside for garnish. Add enough cold water to reserved liquid to make 3 cups; pour in large saucepan. Bring to a boil; remove from heat. Add Jell-o and stir at least 2 minutes until completely dissolved. Add cranberry sauce; stir until well blended. Pour into large bowl. Refrigerate 1 1/2 hour or until slightly thickened (consistency of egg whites). Stir in remaining pineapple, apples and walnuts; stir gently until well blended. Pour into medium serving bowl. Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftovers in refrigerator.

 

 

 

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