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!

 - 1 can whole berry cran­berry sauce

 - 1 8oz. box rasp­berry jello

 - 1 20oz. can crushed pineapple

 - 1 granny smith apple

 - 1C chopped pecans (optional)

 - 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.

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: