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Festive Cranberry-Pineapple Salad

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“I found this in my Sunday paper. I haven't tried it yet, but am planning on making it for Thanksgiving dinner. Sounds de-lish!”
READY IN:
5hrs 15mins
SERVES:
14
YIELD:
7 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain pineapple, reserving liquid in 1-quart liquid measuring cup. Remove 1 tablespoons of the crushed pineapple, set aside for garnish. Add enough cold water to the reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 minute until completely dissolved. Add cranberry sauce; stir (gelatin mixture should be thick. Pour into large bowl.
  2. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
  3. Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.
  4. Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
  5. Cooking time would actually be refrigeration time.

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