• 1 Rating

Even people who don't like cranberries or the canned cranberry sauce seem to like this recipe. It is easy to make and keeps for weeks after it is made. I sometimes top it with a dollop of whipped cream. Double the recipe for the holidays. It will fill a mold or a trifle bowl and makes a beautiful presentation on the Thanksgiving or Christmas table.

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
9 hrs
total:
9 hrs 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine reserved pineapple juice, water, and orange juice in a saucepan and bring to a boil. Pour hot liquid into a deep serving dish and add gelatin. Stir until completely dissolved. Mix in cranberry sauce and place in the refrigerator until set and beginning to thicken, about 1 hour.

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  • Stir in crushed pineapple, apple, cranberries, and pecans. Refrigerate until fully set, 8 hours to overnight.

Cook's Notes:

If you stir the heavier items in before the gelatin mixture has begun to set, they will all sink to the bottom.

I always make this the night before I am going to serve it, so I make sure it has plenty of time to set and for the flavors to really combine and come out.

Nutrition Facts

174 calories; protein 2g; carbohydrates 38.3g; fat 2.5g; sodium 63.2mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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