Cranberry-Pineapple Salad

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A festive cranberry salad.

Cranberry-Pineapple Salad

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Course: Salad, Side Dish
Cuisine: American
Keyword: festive, holiday, vegetarian
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 14 people
Calories: 39kcal
Author: Cindy Franco Sawyer

INGREDIENTS

  • 1 20 oz can Dole crushed pineapple (undrained)
  • 1 6 oz pkg raspberry Jell-O
  • 1 16 oz can whole berry cranberry sauce
  • 1 med apple (chopped)
  • ⅔ cup pecans (chopped)

INSTRUCTIONS

  • Drain pineapple, reserving liquid in a 1-quart measuring cup
  • Add enough cold water to the pineapple juice to measure 3 cups. Pour in large saucepan.
  • Bring to a boil and then remove from heat.
  • Add gelatin and stir at least 2 minutes until dissolved.
  • Add cranberry sauce and stir until the gelatin mixes with the Jell-O. The gelatin mixture should be thick.
  • Pour in to large bowl and refrigerate 1½ – 2 hours or until slightly thickened (like unbeaten egg whites).
  • Stir in pineapple, apple, and pecans and stir gently.
  • Refrigerate 4 hours or until firm. Store leftovers in refrigerator.

NUTRITION

Nutrition Facts
Cranberry-Pineapple Salad
Serving Size
 
0.5 cup
Amount per Serving
Calories
39
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Sodium
 
1
mg
0
%
Potassium
 
33
mg
1
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
7
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
4
mg
0
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.