Thursday, December 18, 2008

Festive Pineapple Cranberry Salad

A new alternative to traditional cranberry sauce.

1 can (20 oz.) crushed pineapple, undrained
2 pkg. (4-servings each) raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
1 green apple, chopped
2/3 cup chopped walnuts, (opt.)

Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened.

Stir in pineapple, apple and walnuts (if desired).

Refrigerate 4 hours or until firm. Garnish with reserved pinapple. Makes 14 (1/2 cup) servings.

Tip: Give the salad "superstar" status on your table with thin apple slices, reserved pinapple and mint.

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