Cranberry And Pineapple Gelatin – a delicious recipe with unflavored gelatin, pineapple, cranberry sauce, lemon gelatin, lemon, ginger ale. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put the gelatin into a small bowl, drain the pineapple juice over it, stir to dissolve, set aside.
2
Bring the cranberry sauce, pineapple flesh, lemon gelatin, and lemon juice, to a boil with a pinch of salt. Simmer about 1 minute. Remove from heat. Stir in softened gelatin till smooth. Add ginger ale, stir in pecans. Cool to room temperature.
3
Grease, with vegetable oil, a 3-4 cup mold and chill this mixture for 6 hours or overnight.
4
Note: the pecans may sink a little while the mold chills, if it is essential to you that they remain evenly dispersed, chill the gel, in the saucepan, until it thickens lightly, but not so far to the point, that it becomes chunky or coarse, then stir in the nuts, and pack into the greased mold.
5
Decorate as desired.
168
kcal
Calories
9
g
Fat
24
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 teaspoons unflavored gelatin, 8 ounces crushed pineapple, 14 ounces whole berry cranberry sauce, 3 ounces lemon gelatin, and more.
Yes, Cranberry And Pineapple Gelatin falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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