Pineapple Cranberry Salad

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.)

Pineapple Cranberry Salad
Author: 
Serves: 10
 
Ingredients
  • 8 ounces crushed pineapple
  • 2 small packages raspberry jello
  • 16 ounces whole berry cranberry sauce
  • 1 medium apple, chopped
  • ⅓ cup chopped walnuts
Instructions
  1. Drain the pineapple, reserving the liquid.
  2. Add enough water to the liquid to measure 2 cups. Pour into a medium sauce pan. Bring to a boil and remove from heat.
  3. Add the dry jello and stir until dissolved.
  4. Add the cranberry sauce and stir until blended.
  5. Refrigerate about 1½ hours until thickened but not set.
  6. Stir in the pineapple, chopped apple, and chopped walnuts. Pour into a 6 cup mold that is sprayed with cooking spray.
  7. Refrigerate 4 hours or until firm. Turn the mold onto a serving plate.
Notes
I have used a bundt pan in place of a jello mold.

 

The Bloggy Progressive Dinner continues today with salads at Parenting the Tiniest of Miracles. Stop by for more great recipes.




About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


Comments

  1. Amy @ Finer Things says:

    A good old-fashioned jello salad can’t be beat. Thanks for sharing!

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