We love making this recipe during the holidays. Although it's a refreshing salad/dessert any time of the year. But the festive Whole Berry Cranberries goes so well with the holidays.
Cranberry Pineapple Salad
1 can (20 oz) Crushed Pineapple
2 packages (3 oz ) OR 1 large package Raspberry Gelatin
1 can (16 oz) Whole Berry Cranberry Sauce
1 medium apple, chopped
2/3 cup Chopped Nuts
Drain pineapple, reserve all liquid.Add enough cold water to measure 3 cups and pour into saucepan.
Bring to a boil, remove from heat. Add gelatin, stir for 2 minutes until completely dissolved. Add Whole Berry Cranberry sauce, and stir until well blended. Pour into a large bowl and refrigerate at least 1 1/2 hours until slightly thickened.
Stir in remaining pineapple, apple and nuts, stirring gently until well blended.
Pour into mediums size cake pan (or festive bowl) and refrigerate 4 hours or until firm.
**I have also used Strawberry Jello as a substitute for the Raspberry, when in a pinch.
A few weeks ago, Susan from Between Naps on the Porch shared her beautiful winter bed, showcasing the Tartan linens that she is planning to use. I've not been able to find anything similar that was not flannel, but found something that makes me just as happy.
In the summer months, my bed looks like this..........
Chaps bedding in soft floral colors.
Then from Christmas through Valentine's, the bedding would change to look like this..........
I love my Chaps red floral comforter,and wanted to use it to warm up the winter months.
When Susan shared her new look, I started on my hunt. Going with Pottery Barn type linens was a little out of my range, so when I spotted these linens at Walmart, I thought it was just the look I could live with.
If I want to go with a darker look, I can turn the comforter over and use the darker herringbone pattern.
But for now, I am very happy with the new Winter look.
The heavens declare the glory of God; the skies proclaim the work of His hands ~ Psalm 19:1
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