Ingredients:

  • 1 cup Water
  • ½ cup Granulated Sugar
  • 12 oz Fresh or Frozen Cranberries
  • Zest of 1 large Orange (about 1 tablespoon)
  • 2 packages (3 oz / 85 g each) Cherry or Raspberry Gelatin Powder
  • 2 cups Boiling Water
  • 1 cup Cold Water
  • 1 can (20 oz / 567 g) Crushed Pineapple, well drained
  • ½ cup Walnuts or Pecans, coarsely chopped and lightly toasted

Instructions:

  1. Simmer: In a medium saucepan, combine the 1 cup of water and sugar. Bring to a boil, stirring until the sugar dissolves completely.
  2. Add Berries: Add the cranberries and orange zest. Reduce the heat and simmer gently for about 5–8 minutes, or until the berries have softened and begun to pop, releasing their juices.
  3. Cool: Remove the compote from the heat and set aside to cool completely (about 30 minutes). This step is critical; the compote must be cool before proceeding.
  4. Dissolve Gelatin: In a large mixing bowl, pour the two packets of gelatin powder. Add the 2 cups of boiling water and whisk vigorously for at least 2 minutes until the powder is fully dissolved and no granules remain.
  5. Cool Down: Add the 1 cup of cold water to the dissolved gelatin mixture to quickly drop the temperature.
  6. Combine: Gently fold the cooled cranberry compote into the gelatin mixture.
  7. Add Ins: Stir in the well-drained crushed pineapple and the toasted walnuts or pecans. Ensure the mixture is uniformly distributed.
  8. Pour and Chill: Pour the entire mixture into the 9x13 inch dish. Cover the dish loosely with cling film.
  9. Set: Refrigerate for a minimum of 4 hours, or ideally overnight, until the salad is completely firm and set.
  10. Serve: Cut into neat squares and serve chilled.