Cornucopia of Creativity: Cranberry Apple Pineapple Salad

If you’re looking for a great Thanksgiving (or Christmas) side dish that is easy to make and something just about everyone will like, then look no further. This cranberry apple pineapple salad was the first dish I brought to Thanks­giv­ing as a mar­ried lady and we’ve had it nearly very Thanks­giv­ing and Christ­mas since then. I have no idea where the original recipe came from, but since it involves Jell-o, that could very well be the source. It’s easy to make and delicious to eat!

Cranberry Apple Pineapple Salad

Ingre­di­ents:
 – 1 can whole berry cran­berry sauce
 – 1 8oz. box rasp­berry jello
 – 1 20oz. can crushed pineapple
 – 1 granny smith apple
 – 1C chopped pecans (optional)
To make: 
 – drain juice from crushed pineap­ple into a large glass mea­sur­ing cup (set aside the pineap­ple in a medium bowl).  Add water to the juice to get 3 cups.  Boil liquids.
 – Pour hot liq­uids into serv­ing dish and dissolve the jello in the hot liquid.. Add can of whole berry sauce–break up in the jello.  Put in fridge to start setting.
 – Chop apple & pecans (I leave the skin on the apples).  Mix with pineapple.
 – Once the jello mix­ture has cooled and is just start­ing to set, stir in the fruit & nut mix­ture.  Return to the fridge to set completely.
Note:  I almost always make this the day/night before to let set com­pletely & let the fla­vors combine. The pic­ture shows a dou­ble recipe made in my tri­fle bowl.
The salad is just the right combination of sweet & tart! And, if you’re looking for some other great holiday recipes, check out these favorites from some of my bloggy friends:

What are YOUR favorite holiday dishes?

Comments

  1. Jello doesn’t come in 8 ounce packages.

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