Cranberry Pineapple Salad is a vibrant, sweet, and tangy dish that’s perfect for holiday gatherings or as a refreshing side dish for any meal. The combination of tart cranberries, juicy pineapple, and crunchy pecans creates a delightful texture and flavor contrast. This easy-to-make salad is not only delicious but also visually appealing, making it a great addition to your festive table.
Ingredients:
- 1 can (20 ounces) crushed pineapple, drained (reserve the juice)
- 1 package (3 ounces) raspberry or cherry-flavored gelatin
- 1 can (14 ounces) whole-berry cranberry sauce
- 1/2 cup chopped pecans or walnuts
- 1/2 cup chopped celery (optional, for extra crunch)
- 1 cup boiling water
- 1/2 cup cold water
For the Creamy Topping (Optional):
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream or cream cheese, softened
Instructions:
- Prepare the Gelatin Base:
- In a large mixing bowl, dissolve the gelatin in 1 cup of boiling water, stirring until completely dissolved.
- Stir in 1/2 cup of cold water and the reserved pineapple juice. Mix well.
- Add the Fruit and Nuts:
- Stir in the drained crushed pineapple, whole-berry cranberry sauce, chopped pecans (or walnuts), and chopped celery (if using).
- Pour the mixture into a 9×13-inch dish or a decorative serving bowl.
- Chill the Salad:
- Refrigerate the salad for at least 4 hours, or until fully set.
- Make the Creamy Topping (Optional):
- In a medium mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Fold in the sour cream or softened cream cheese until smooth.
- Spread the creamy topping over the set cranberry pineapple salad, or serve it on the side.
- Serve:
- Once the salad is set, slice and serve it chilled. Garnish with additional chopped nuts or a dollop of the creamy topping if desired.
Enjoy this Cranberry Pineapple Salad as a vibrant, flavorful side dish that’s perfect for holiday dinners or any special occasion!
