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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cranberry-Pineapple Salad Recipe

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This recipe for Cranberry-Pineapple Salad is from Lisa's Family Cookbook, 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 (20oz.) crushed pineapple, undrained.
2 pkg (4 oz.) or 1 pkg (8oz) raspberry jello.
1 can (16oz.) whole berry cranberry sauce.
1 medium apple, chopped.
2/3 c. choppped walnuts
Directions:
Directions:
Drain pineapple, reserving liquid in 1qt. liquid measuring cup. Remove 1 T. 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. (mixture will be thick) Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened. (consistency of unbeaten egg whites.)

Stir in remaining pineapple, apples and walnuts: stir gently. Pour into medium serving bowl, or mold.

Referigate 4 hours, or until firm. Top with reserved crushed pineapple just before serving.
Number Of Servings:
Number Of Servings:
14 @ 1/2 c. ea.
Preparation Time:
Preparation Time:
10 min.

 

 

 

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