FESTIVE CRANBERRY-PINEAPPLE SALAD

by Kathy Elms
Christmas Eve, 2005

Prep: 10 minutes plus refrigerating

Ingredients

1  (20 ounce) can crushed pineapple, undrained
1  (16 ounce) can whole berry cranberry sauce
2  pkg. (4-serving size) raspberry flavor gelatin or 1 pkg. (8-serving size)
1  medium apple chopped
 2/3 cup walnuts chopped

Instructions

1. DRAIN pineapple, reserving all of the liquid in a 1-quart liquid measuring cup.
2. REMOVE 1 Tbsp. of the crushed pineapple; set aside for garnish.
3. ADD enough cold water to the reserved liquid to measure 3 cups; pour into large saucepan.
4. Bring to BOIL; remove from heat.
5. ADD gelatin; stir at least 2 minutes until completely dissolved.
6. ADD cranberry sauce; stir until well blended.
7. POUR into large bowl. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
8. STIR in remaining pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl.
9. REFRIGERATE 4 hours or until firm. Garnish with reserved crushed pineapple and additional apple slices just before serving.

Store leftover gelatin in refrigerator. Makes 14 servings, 1/2 cup each.

*Kathy's secret: Buy the walnuts already chopped (better consistency).