6 ounces cherry or raspberry plant-based gelatin powder
2 cups boiling water
1 can (14 ounces) whole berry cranberry sauce
1 can (20 ounces) crushed pineapple, do not drain
1 cup chopped celery
1 cup chopped pecans or walnuts
1 tablespoon fresh lemon juice
1/2 cup cold water
Instructions
In a large mixing bowl, combine the plant-based gelatin powder with two cups of boiling water. Stir continuously for at least two minutes until the powder is completely dissolved and the liquid is clear. This ensures the salad sets evenly without any gritty texture.
Gently whisk in the whole berry cranberry sauce, breaking up any large clumps with your spoon. Once the cranberry sauce is integrated, pour in the entire can of crushed pineapple along with its juice. Add the lemon juice and the cold water, stirring until the mixture is well combined and the color is a uniform, deep red.
Fold in the chopped celery and the chopped pecans or walnuts. The celery adds a surprising and necessary freshness that cuts through the sweetness, while the nuts provide a satisfying crunch that makes every bite interesting. Make sure these ingredients are distributed evenly throughout the liquid.
Pour the mixture into a large decorative mold or a glass serving bowl. Place it in the refrigerator for at least four hours, though leaving it overnight is even better for a firm set. If you are using a mold, make sure it is completely firm to the touch before attempting to flip it onto a serving plate.
