Saturday, November 21, 2009
Ken's Thanksgiving Jello Salad
Otherwise known as Festive Cranberry-Pineapple Salad
1 can (20 oz.) Crushed Pineapple, undrained
2 pkg. (4-serving size) or
1 pkg. (8-serving size) cherry or raspberry flavor gelatin (I use raspberry.)
1 can (16 oz.) whole berry cranberry sauce
1 medium Fuji Apple, chopped
2/3 cup chopped walnuts
1.Drain pineapple, reserve juice. Remove 1 tbsp. crushed pineapple; set aside for garnish. In medium saucepan combine reserved juice with water to make 3 cups; heat to boiling. Add gelatin: stir at least 2 minutes until completely dissolved. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
2.Stir in remaining pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl.
3.Refrigerate 4 hours or until firm. Garnish with reserved crushed pineapple and additional apple slices just before serving. Store leftover gelatin in refrigerator.
**11/23/2016 One batch fills a 9x13 pan.