Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 1 | cup, crushed, sliced, or chunks | pineapple, canned 20 oz | 2 | packages (3 oz) | gelatins (jello) | 1 | cup | 1 16 oz can whole cranberry sauce | 1 | medium (2-3/4" dia) (approx 3 per lb) | apple, diced | 2/3 | cup, chopped | walnut halves, roughly chopped |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | Drain pineapple, reserving juice. | 2 | Remove 1 Tbsp. pinneapple and set aside. | 3 | Add enough cold water to pineapple juice to measure 3 cups. | 4 | Pour pineapple juice + water into saucepan. | 5 | Bring to boil and remove from heat. | 6 | Add dry gelatin mixes and stir for 2 minutes. | 7 | Stir in the cranberry sauce. | 8 | Pour into large bowl and refrigerate 1 1/2 hours or until slightly thickened. | 9 | Stir in pineapple, apples, and walnuts. | 10 | Refrigerate 4 hours or until firm. | 11 | Garnish with reserved pineapple, sliced apple, and some fresh mint. |
|