Saturday, November 24, 2012

Pineapple, Apple, Cranberry Jello Salad

I had talked about this recipe on Twitter, and so many of you expressed an interest in it that I decided to blog it. It's one of those festive little numbers that always ends up at our holiday tables. It's not hard - in fact, it's one of the easiest things my family does for Thanksgiving and Christmas. 

It's a fun one to get the kids involved in as well. They can strain the pineapple, stir the apples into the pineapple, add the water to the juice to equal the 3 cups needed, etc. And when it's time to add the fruit to the mixture, it's fun for kids to stir it in.

Pineapple, Apple, Cranberry Jello Salad

Adapted from Kraft

2 - 3oz packages of raspberry jello
1 red apple, diced small
1 - 20oz can of crushed pineapple, strained and juice reserved
1 - 16oz can whole berry cranberry sauce
Water - added to juice to equal 3 cups total

Set a strainer over a measuring cup that can hold at least 3 cups. Drain the pineapple as well as you can, capturing the juice in the cup. Meanwhile, chop apple into a small dice (do not peel).

Put drained pineapple and diced apples into a tupperware container. Stir well - the acidity in the pineapple will prevent the apples from turning brown. Cover and place in the fridge.

Add water to the pineapple juice until the total combined amount equals 3 cups. Pour into a saucepan. Bring to a boil and then add gelatin. Stir until completely dissolved, about a minute or two. Turn heat down to lowest setting and add in cranberry sauce. Whisk until dissolved (cranberries will remain whole).

Pour into a serving bowl and place in the fridge. After 90 minutes, jello should be the consistency of egg whites. At that point stir in fruit. Let continue to set up for a few more hours. Serve cold.

Edited to add: I was asked about serving size...that's hard to say. I double this if I'm making it for more than 8 adults. For 8 or less, I don't double it and usually still have a little left over.

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