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Thanksgiving, Sides | |
Thanksgiving 2013, Thanksgiving 2014 | |
| 2 (3-ounce) packages raspberry gelatin 1/2 envelope unflavored gelatin 1 cup boiling water 1/2 cup cold water 1 (8-ounce) can crushed pineapple packet in its own juice 1 (15-ounce) can whole cranberry sauce 1/4 cup finely chopped walnuts | |
| Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm. About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold. | |
Unrated | |
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