Cran-Raspberry Jello - Finding Joy in My Kitchen
1 20-oz can crushed pineapple
2 4-serving (or 1 8-serving) boxes of raspberry jello
1 16-oz can whole cranberry sauce
1 medium apple
First, open the can of pineapple, and drain the juice from the pieces. Reserve the juice!!
Add enough cold water to the pineapple juice to make 3 C.
Pour into a sauce pan and bring to a boil.
Then, remove from the heat and stir in the raspberry gelatin until dissolved.
Stir in the can of whole cranberries in sauce and allow the heat to melt apart the cranberry sauce.
Pour into a large bowl, and refrigerate for about an hour, until the mixture is the consistency of beaten egg whites.
Then, stir in the diced (and peeled) apple and drained pineapple.
Pour into a greased mold, or leave in the large bowl, and refrigerate for 4 more hours, until firm.
Carefully invert when set and serve.
Recipe from my mother-in-law.