Ingredients

20 oz crushed pineapple
3 oz cherry jello mix
14 oz whole cranberry sauce
1 medium apple, small dice
2/3 cup toasted walnuts, chopped (optional)

Instructions

1. Start by opening the crushed pineapple and pour the pineapple into a fine mesh strainer in a mixing bowl, reserving the juice. 

2. Take the pineapple juice and add it to a liquid measuring cup, and add enough cold water until it measures 3 cups; pour into a large saucepan.

3. Bring the juice and water to a boil and then remove from heat immediately. 

4. Add the jello mix to the boiled liquid while whisking, to prevent clumping, and continue whisking for two minutes to dissolve gelatin.

5. While the gelatin mix is still warm, stir in the whole cranberry sauce.

6. Pour the mixture into the same mixing bowl you drained the pineapple in, less dishes are always a win! Refrigerate for 30 minutes or until slightly thickened and cooled. 

7. While the jello is cooling, wash and core the apple. You can peel the apple if you would like, but if not, cut the apple into a small dice.   

8. Remove the bowl of jello from the fridge, stir in the apple, crushed pineapple, and walnuts. 

9. Pour into a medium serving bowl and refrigerate for 4 hours or until completely firm.

10. You can serve the salad after it has cooled and set, or let it sit overnight and serve the next day. I prefer to let mine sit overnight and absorb all those flavors. Enjoy!