Festive Cranberry Pineapple Salad 

Over the years, I’ve sampled numerous cranberry salads.  Some were too tart.  Some were too sweet.  But this one is just right.  Sweet meets tangy for the perfect duo – and the crunch adds a nice pizzazz too.  Oh, did I mention it is pretty?? Did I also mention EASY?? 

• 20 oz can crushed pineapple
• 2-4 oz packages raspberry Jello
• 1 can whole cranberry sauce
• 1 apple cored and diced
• 1 cup walnuts  

Drain pineapple and save juice.  Add enough water to the juice to measure 3 cups of liquid.  Put liquid in a saucepan over high heat.  When liquid boils, add the 2 boxes of raspberry jello and remove from heat.  Stir about 2 minutes until jello is dissolved completely.  Add the pineapple, whole cranberry sauce, diced apples, and nuts.  Pour into a 9×9 glass dish – or a pretty crystal bowl.  Refrigerate at least 4 hours or until firm.