Festive Fruit Salad
Gelatin salads can add a gleaming, jiggly touch to your holiday table. Another plus, gelatin salads can be made
the day before serving and everyone loves jello.
- 1 (11 oz) can
mandarin oranges, undrained
- 1 (8 oz) can
pineapple chunks, undrained
- 3/4 cup
- 1 (6 oz) package
- 1 (16 oz) can
whole berry cranberry sauce
- 1/4 cup
- 1 cup
- Drain oranges and pineapple, reserving juice; add enough water to juice to measure 1/2 cup.
- Set fruit aside.
- Bring 3/4 cup water to a boil in a saucepan. Add gelatin; cook, stirring constantly, 2 minutes or until gelatin dissolves. Remove from heat, and stir in juice mixture. Cover and chill mixture until mixture is the consistency of unbeaten egg whites. Fold in oranges, pineapple, whole-berry cranberry sauce and pecans. Gently fold in blackberries.
- Lightly spray a 6 cup mold with non-stick cooking spray. Spoon fruit/jello mixture into mold.
- Cover and chill until firm. Unmold and serve.