Ingredients:

  • 12 oz Fresh Cranberries, rinsed
  • 1 cup Granulated Sugar
  • 1 cup Water
  • 2 x 3 oz boxes Raspberry Flavoured Gelatin Powder (e.g., Jell-O)
  • 1 teaspoon Orange Zest, finely grated
  • 1 x 20 oz can Crushed Pineapple, drained very well
  • 3/4 cup Toasted Pecans, roughly chopped
  • 1/2 cup Celery (optional), finely diced

Instructions:

  1. Simmer the Cranberries: In a medium saucepan, combine the fresh cranberries, water, and granulated sugar. Bring the mixture to a gentle boil over medium heat, then reduce and simmer for 5–7 minutes, or until the cranberries have softened and some have just begun to pop. Remove from heat.
  2. Dissolve the Gelatin: Immediately whisk the two packets of raspberry gelatin powder into the hot cranberry mixture until the powder is completely dissolved and no granules remain.
  3. Cool the Mixture: Pour the gelatin mixture into a large mixing bowl. Add the orange zest. Place the bowl over an ice bath (or chill in the refrigerator) until the mixture has cooled significantly and reached the consistency of very thin, unset syrup (about 20–30 minutes).
  4. Drain the Pineapple: While the gelatin cools, ensure the crushed pineapple is thoroughly drained. Excess moisture will prevent the gelatin from setting properly.
  5. Fold in Solids: Once the gelatin mixture is cool, gently fold in the drained crushed pineapple, the toasted pecans, and the optional diced celery. Mix just until combined. Do not fold while the mixture is hot, or the solids will float.
  6. Transfer and Chill: Pour the salad into the prepared 9x13 inch dish or decorative mould. Cover tightly with cling film.
  7. Set: Refrigerate for a minimum of 4 hours, or ideally overnight, until the salad is firm and completely set.
  8. Serve: Once set, cut into neat squares (if using a dish) or unmould onto a platter (if using a mould).