This pretty dish is a staple at our household every Thanksgiving. I, for one, am not a big fan of cranberry sauce, so I like innovative cranberry dishes that break away from the ordinary canned stuff. If I can also make them more carb-friendly, that’s a double score! That’s why this recipe makes an appearance every year at our house.
- 1 pound fresh or frozen cranberries
- 1½ cups sugar substitute (such as sucralose)
- 2 packages raspberry gelatin
- 2 cups boiling water
- 1 cup cold water
- 1 20-ounce can crushed pineapple, drained
- ½ cup chopped walnuts
- 1½ cups whipped topping
How To Make It
- Place cranberries in a blender or food processor; pulse to a fine chop.
- In a medium bowl, mix cranberries with sugar substitute and let sit until the sugar substitute dissolves.
- In a large bowl, combine gelatin and boiling water; stir until the gelatin dissolves. Then add cold water and let stand until cooled.
- Add the pineapple, cranberries, and walnuts to the gelatin mixture and stir well.
- Pour the entire mixture into a 9x13 baking dish and chill in the refrigerator for 2 to 3 hours, or until gelatin is set. Keep refrigerated until ready to serve.
- Cut into 12 slices and top each with 2 tablespoons of whipped topping.