Cranberry Pineapple Salad

Cranberry Pineapple Salad

Thursday is trash day here in Natick, MA. So on Wednesday’s I go through the fridge and get rid of anything that looks gelatinous, has congealed, or has anything to do with mold.  And occasionally, my Tupperware even gets tossed. It can be a very disgusting evening.

I’m about to give you one of Granny’s recipes. And get ready because you’re going to want this festive throwback to possess all of the disgusting traits I just mentioned. This salad will get all gelatinous in your fridge, and when it is perfectly congealed, you will scoop it right out of the mold onto your plate, and I swear you will want seconds.

Here is what you will need:

This salad recipe comes with instructions for a dressing. I wasn’t exactly sure how the dressing was to be served. I just poured some on the ring and then a dollop on my plate for dipping. It seems like a funny pairing, but trust me, don’t skip the dressing. It is refreshing, and the creaminess is a perfect compliment to the tart flavor and, dare I say it, gelatinous texture of the congealed (cringe) salad.
Here is what you will need for the dressing:


Cranberry wtih the Dressing

Final thoughts:

I don’t know why there is even a category called “congealed salad.” The name is cringe-worthy. It perfectly describes the dish but gives no indication of how delicious and beautiful it is. Wouldn’t you be less likely to imagine this served in an all-you-can-eat cafeteria line if it were called “holiday fruit salad” or “tart cranberry ring” –not  something that sounds like it will go into the garbage, Tupperware and all, on a Wednesday night. I would venture to guess you won’t even need Tupperware if you serve this to your guests at a holiday dinner. Give it a try!
Finished Salad

Cranberry Pineapple Salad

Salad Ingredients: 
  • 1 14 oz can crushed pineapple
  • 3 envelopes unflavored gelatin
  • 6 c fresh cranberries
  • 3.5 c boiling water
  • 2 c sugar
  • 1/8 t salt
  • 2 c red seedless grapes cut in half.


  • Drain one 14 oz. can crushed pineapple. Reserve syrup.
  • Soften 3 envelopes unflavored gelatin in 1/2 c pineapple syrup.
  • Rinse 6 c. fresh cranberries. Cook cranberries gently for 10 min or until they begin to burst. Puree while hot.
  • Boil 3.5 c water and dissolve 2 c sugar in the water.
  • Add 1/8 t salt, the puréed cranberry, and the softened gelatin to the water. Stir until dissolved. Chill until mixture is thick but not set.
  • Fold in drained crushed pineapple and 2 c grapes.
  • Pour into desired molds. Chill in fridge until firm. This took about 4 hours in a Bundt pan.
Dressing Ingredients: 
  • 3 T light cream
  • 6 oz cream cheese
  • 3 T lemon juice (I used orange)
  • 2 T vinegar
  • 1/2 t salt
  • 1/2 t dry mustard
  • 3/4 mashed or pureed avocado

Dressing Instructions:

  • Beat 3T light cream with 6 oz cream cheese.
  • Gradually add 3 T lemon juice, 2 T vinegar, 1/2 t salt, and 1/2 t dry mustard.
  • Fold in 3/4 c mashed or pureed avocado.

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