1 can (20 ounces) crushed pineapple, including the juice
1 cup chopped walnuts or pecans
1 large apple, finely diced
1/2 cup finely diced celery for extra crunch
1 teaspoon orange zest for a citrus note
Instructions
In a large heat-proof mixing bowl, empty both boxes of the flavored plant-based gelatin. Pour the boiling water over the powder and whisk constantly for about two minutes. Ensure that all the granules are completely dissolved so the final salad has a smooth, consistent texture without any gritty spots.
Add the whole berry cranberry sauce to the hot gelatin mixture. Use a whisk or a large spoon to break up the sauce until it is well incorporated into the liquid. It is fine if there are still some whole berries floating around, as this adds to the rustic look of the dish.
Stir in the crushed pineapple along with all its juices from the can. Fold in the chopped walnuts, diced apples, and celery. If you are using orange zest, add it now. The pineapple juice helps thin the mixture slightly while adding a lovely tropical sweetness that cuts through the tartness of the cranberries.
Carefully pour the mixture into a 9×13 inch glass baking dish or a decorative gelatin mold. If you use a mold, make sure to lightly grease it with a tiny bit of flavorless oil first. Let the bowl sit on the counter for about 15 minutes to cool down slightly before moving it to the refrigerator.
Place the dish in the refrigerator and let it chill for at least 4 hours, or until it is completely firm. For the best results and the most developed flavor, I recommend letting it set overnight. This makes it a perfect make-ahead dish for a busy Christmas morning.
