Ingredients:

  • 1 packet (6 oz / 170 g) Raspberry flavoured gelatin
  • 2 cups (475 ml) Boiling Water
  • 1 cup (240 ml) Cold Water, plus 1 cup (150 g) Ice Cubes
  • 1 can (14 oz / 397 g) Whole-Berry Cranberry Sauce
  • 1 can (20 oz / 567 g) Crushed Pineapple, well drained
  • 1/2 cup (60 g) Walnuts or Pecans, lightly toasted and coarsely chopped
  • Zest of 1 large Orange (about 1 tbsp)

Instructions:

  1. Lightly toast the walnuts (or pecans) in a dry pan over medium heat for 3–5 minutes until fragrant. Set aside to cool, then coarsely chop.
  2. In a large, heat-proof bowl, combine the gelatin powder and 2 cups of boiling water. Whisk vigorously for at least 2 minutes until the powder is completely dissolved and no granules remain.
  3. Add the 1 cup of cold water and the 1 cup of ice cubes to the dissolved gelatin mixture. Stir continuously until all the ice has melted (this chills the mixture quickly).
  4. Place the bowl in the refrigerator for 45–60 minutes, stirring every 15 minutes. The mixture should be thick and syrupy, almost like unbeaten egg whites, before moving on. This prevents the fruit and nuts from sinking.
  5. Once the gelatin has reached the syrupy consistency, gently fold in the canned cranberry sauce, the thoroughly drained crushed pineapple, the toasted walnuts, and the orange zest. Be careful not to over-mix.
  6. Pour the mixture into your prepared 9x13 inch dish or decorative mold. Cover the dish tightly with plastic wrap.
  7. Refrigerate for a minimum of 4 hours, or preferably overnight, until the salad is completely firm and springs back slightly when touched.
  8. If using a mold, dip the base briefly (10–15 seconds) into warm water. Place a chilled serving platter on top and quickly invert them both. Garnish with fresh mint sprigs and whole cranberries just before serving.