Easy Cranberry Pineapple Sauce

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Cranberry sauce is a staple on my Thanksgiving Table. And if you love gelatin as much as I do, this recipe is the one for you!

Cooking Tips

• Gelatin. Use any red colored flavored gelatin you like the best such as Strawberry, raspberry, etc.

• Fruit. Substitute chopped apples for chopped pears!

• Storage. You can store leftovers covered in the refrigerator for up to 5 days.

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4 Quart Baking Dish, Approx. 5 hours 30mins

What You'll Need

• 1 - 6oz Package of Black Cherry gelatin

• 1 - 20oz Can Crushed Pineapple

• 1 - 16oz Whole Berry Cranberry Sauce

• 1 Apple, chopped

• ⅔ Cup Walnuts, chopped

All You Need To Do

1. Drain the pineapple juice into a liquid measuring cup and add enough cold water to make 3 cups of liquid.

2. In large saucepan, bring the liquid to a boil then remove from heat.

3. Add gelatin and stir until completely dissolved. Approx. 2 mins.

4. Add cranberry sauce and stir until blended, crushing as much of the sauce chunks as possible. Note: It is not meant to be smooth since there's whole cranberries in the mixture. You want to just try and breakdown the gelatinous chucks as best as you can.

5. Poor into a 4 quart baking dish and refrigerate for at least one hour. Note: It will not be fully set, just thickened so that it's no longer in liquid form.

6. Fold in the pineapple, apples and walnuts gently until well blended.

7. Cover and refrigerate for at least 4 hours or overnight.

8. Enjoy!

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