My mom always loves to serve a jello salad with a holiday meal. I think jello salads are usually sweet enough to be served with dessert, but this one I’ve served with a main meal. Once again, I don’t have a picture to show you, but with the cranberry sauce and raspberry jello, it is a pretty red addition to the menu. It is also naturally gluten free! (Just remember to always check the ingredient list on packages/cans.)
8 oz. can crushed pineapple
2 small packages raspberry jello
16 oz. whole berry cranberry sauce
1 medium apple, chopped
1/3 c. chopped walnuts
Drain the pineapple, reserving the liquid. Add enough water to the liquid to measure 2 cups. Pour into a medium sauce pan. Bring to a boil and remove from heat. Add the dry jello and stir until dissolved. Add the cranberry sauce and stir until blended. Refrigerate about 1 1/2 hours until thickened but not set.
Stir in the pineapple, chopped apple, and chopped walnuts. Pour into a 6 cup mold that is sprayed with cooking spray. Refrigerate 4 hours or until firm. Turn the mold onto a serving plate. Makes 10 servings.
Note: I don’t have a jello mold so I have used a bundt pan instead. Worked well for me.
The Bloggy Progressive Dinner continues today with salads at Parenting the Tiniest of Miracles. Stop by for more great recipes.