Always a favorite on the holiday table, this congealed cranberry salad is packed with chopped apple, celery, pineapple, and chopped pecans and sweetened up with marshmallows.
1 (12-ounce) package fresh cranberries
1 cup sugar
1 (8-ounce) can crushed pineapple, undrained
1 (3-ounce) package raspberry gelatin
1 envelope unflavored gelatin
1/2 cup cold water
1 (15-ounce) can mandarin orange sections, undrained
2 large celery ribs, diced
1 medium Granny Smith apple, diced
1/2 cup finely chopped pecans, toasted
1 cup miniature marshmallows
How to Make It
Process cranberries and sugar in a food processor until cranberries are coarsely chopped. Add pineapple, and pulse 3 times.
Sprinkle raspberry gelatin and unflavored gelatin over 1/2 cup cold water in a large saucepan; stir and let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Stir in cranberry mixture, oranges, and next 3 ingredients. Cool to room temperature. Stir in marshmallows, and pour into a 13- x 9-inch pan. Chill 8 hours.