Ingredients:

  • 6 oz (170g) Raspberry or Cherry Gelatin
  • 2 cups (475ml) Boiling water
  • 1 cup (235ml) Cold water or reserved pineapple juice
  • 14 oz (400g) Whole berry cranberry sauce
  • 20 oz (565g) Crushed pineapple, drained
  • 1 cup (100g) Fresh celery, finely diced
  • 0.5 cup (60g) Chopped walnuts
  • 1 tbsp (15ml) Lemon juice
  • 1 medium apple, finely chopped (optional)

Instructions:

  1. In a large heat-proof mixing bowl, whisk the gelatin powder into the boiling water for at least 2 minutes until completely dissolved and no granules remain.
  2. Stir in the cold water (or reserved pineapple juice) and lemon juice. Whisk in the whole berry cranberry sauce, breaking up any large clumps until the mixture is uniform.
  3. Refrigerate the mixture for approximately 1 to 1.5 hours, or until it reaches a consistency similar to thick syrup or unbeaten egg whites. This ensures the add-ins stay suspended.
  4. Once thickened, gently fold in the drained crushed pineapple, diced celery, chopped walnuts, and optional chopped apple until evenly distributed.
  5. Pour the mixture into a 9x13 inch glass baking dish or a 6-cup decorative mold. Cover with plastic wrap.
  6. Refrigerate for at least 4-6 hours, or ideally overnight, until firm and completely set. If using a mold, dip the bottom briefly in warm water to loosen before inverting onto a serving platter.