Pineapple, Apple, Orange, Cranberry Jell-O Salad

 

 2 - 3oz packages of raspberry jell-o

 1 large sweet apple, diced small
 1 - 20oz can of crushed pineapple, strained and juice reserved
 1 - 16oz can whole berry cranberry sauce or 2 cups fresh cranberry sauce (cooled)
 ½ cup orange juice
Reserved pineapple juice + orange juice + Water  to equal 3 cups total
1 cup whipping cream (whip until stiff)
½ cup pecans quartered.

 Method:

Set a strainer over a measuring cup that can hold at least 3 cups. Drain the pineapple as well as you can, capturing the juice in the cup. Meanwhile, chop apple into a small dice (do not peel).

Put drained pineapple and diced apples into med bowl. Stir well - the acidity in the pineapple will prevent the apples from turning brown. Cover and place in the fridge.

 Add water and orange juice to the pineapple juice until the total combined amount equals 3 cups. Pour into a saucepan. Bring to a boil and then add gelatin. Stir until completely dissolved, about a minute or two. Turn heat down to lowest setting and add in cranberry sauce. Whisk until dissolved (cranberries will remain whole). Remove from heat.

Pour into a serving bowl and place in the fridge. When Jell-O thickens stir in fruit. Let continue to set up for a several hours.  Whip cream and fold into Jell-O mixture.  Add pecans.   Cool again for several hours.  Top with additional whipped cream if desired.  Serve cold.  Serves 10-12

Variation:  Add ½ cup chopped oranges with fruit.

Fresh Cranberry sauce
1 cup water
1 cup sugar
3 cups fresh cranberries

Combine water and sugar in medium saucepan.  Bring to a boil.  Add fresh cranberries stirring well.  Cook over medium heat 15 minutes.  Remove from heat and pour into jelly dish.  Let cool at room temperature.  Refrigerate for storage.  Makes 2 ½ cups.