Cranberry Jello Salad

 

Ingredients

• 1 (20 oz) can crushed pineapple, undrained
• Juice and zest of 1 orange
• 2 (3 oz each) packages raspberry gelatin
• 1 (14 oz) can whole berry cranberry sauce
• 1 medium apple, finely chopped
• 2/3 cup chopped walnuts or pecans

Preparation

1. Open pineapple and drain, reserving the juice. Pour juice into a 4-cup measuring container.
2. Add orange juice to pineapple juice, then add enough cold water to measure 3 cups. Pour liquid into a large saucepan.
3. Place over high heat, bring to a boil, then remove from heat immediately.
4. Whisk in gelatin until completely dissolved, 2 minutes.
5. Add cranberry sauce and stir; mixture should be starting to thicken.
6. Pour mixture into a large bowl and chill until slightly thickened, 15-30 minutes.
7. Stir in pineapple, apples, orange zest, and walnuts or pecans. Pour into serving bowl or mold and chill until completely firm, about 4 hours.