Stir together gelatin, 2 cups boiling water, and 1 cup sugar in a large bowl 2 minutes or until gelatin and sugar dissolve. Add 1 cup cold water, and chill 30 minutes or until consistency of unbeaten egg white.
Process cranberries and pecans in a food processor 30 seconds or until coarsely chopped, stopping to scrape down sides. Place in a mixing bowl.
Process apples and oranges in a food processor 30 to 45 seconds or until coarsely chopped, stopping to scrape down sides. Add to cranberry mixture in bowl. Stir in pineapple.
Stir fruit mixture into chilled gelatin mixture. Spoon into a lightly greased 10- to 12-cup bowl; cover and chill 8 hours or until firm. Invert onto a serving plate, and serve with desired toppings.
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This was soooo good...I've never used fresh cranberries for anything before, never knew what to do with them! This is a perfect recipe, YUMMY! I did pour it into a really large casserole dish (coated with nonstick spray) I cut it into squares and served it on small plates, used baby spinach leaves under it for color. Friends that don't normally eat cranberry sauce loved it.
PS...I had a larger can of crushed pineapple, so I used the leftover pineapple in my sweet potato casserole, and added a little dark rum to them, everyone raved!
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