Ingredients:

  • 2 boxes (6 oz each) Raspberry Gelatin Powder
  • 2 cups Boiling Water
  • 1 cup Cold Water (or reserve pineapple juice)
  • 1 can (14 oz) Whole Berry Cranberry Sauce
  • 1 can (20 oz) Crushed Pineapple, well drained
  • Zest and segments of 1 large Fresh Orange
  • 1 cup Pecans, chopped and lightly toasted

Instructions:

  1. Prep the solids: Lightly toast the chopped pecans in a dry skillet for 3-5 minutes until fragrant and set aside to cool completely. Zest and segment the orange (removing all pith). Thoroughly drain the crushed pineapple. Lightly coat your mold or loaf pan with non-stick spray.
  2. Dissolve the Gelatin: Place the gelatin powder into a large mixing bowl. Pour 2 cups of rapidly boiling water over the powder and whisk vigorously for 2–3 minutes until the granules are completely dissolved. Stir in 1 cup of cold water (or cold pineapple juice) to rapidly cool the mixture.
  3. Cool to Soft-Set: Refrigerate the liquid gelatin for 60–90 minutes, checking every 15 minutes. It is ready when the mixture is thick and syrupy, resembling liquid egg whites or slightly thickened custard. This 'soft-set' stage is essential.
  4. Fold in Solids and Pour: Remove the soft-set gelatin from the fridge. Gently fold in the whole berry cranberry sauce, drained crushed pineapple, orange segments, orange zest, and toasted pecans. Mix only until just combined.
  5. Final Chill and Unmold: Pour the mixture immediately into the prepared mold. Return to the refrigerator and chill for a minimum of 4 hours, or ideally overnight, until completely firm. To unmold, briefly dip the bottom of the mold into a bowl of hot tap water for 10-15 seconds, invert onto a serving plate, and gently lift.