- 2 1/4 c. pineapple, in juice
- 2 pkg. raspberry jello
- 1 can whole cranberry sauce
- 1 apple, chopped in food processor (or cut in to small pieces, don’t peel)
- 1/2 c. cold water
Drain pineapple, reserving juice. Add just enough water to juice to measure 2 1/2 cups. Pour into saucepan and bring to a boil. Pour over jello mixes in a large bowl; stir 2 minutes until completely dissolved.
Stir in cranberry sauce until well mixed. Add pineapple, apple, and cold water. Pour into 9X13 pan.
Refrigerate 4-5 hours until firm.