Ingredients:

  • 350 g (12 oz) Fresh or Frozen Cranberries
  • 120 g (½ cup) Granulated Sugar
  • 120 ml (½ cup) Water
  • 340 g (Two 6 oz boxes or one large 12 oz package) Raspberry Gelatin Powder
  • 480 ml (2 cups) Boiling Water
  • 480 ml (2 cups) Cold Water (or ice water)
  • 60 ml (¼ cup) Fresh Orange Juice
  • 1 Tbsp Orange Zest (from one large orange)
  • 425 g (15 oz can) Crushed Pineapple, well-drained
  • 120 g (1 cup) Walnuts, roughly chopped and toasted

Instructions:

  1. Prepare the Cranberry Base: Combine the cranberries, sugar, and 120 ml (½ cup) water in a saucepan. Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes, until the berries have popped and the mixture has thickened slightly. Remove from heat and allow the mixture to cool completely to room temperature (about 30 minutes).
  2. Dissolve the Gelatin: Pour the gelatin powder into a large, heatproof mixing bowl. Carefully pour the 480 ml (2 cups) of boiling water over the powder. Whisk vigorously for at least 2 minutes until the gelatin is completely dissolved, ensuring no granules remain.
  3. Hydrate and Initial Chill: Stir in the 480 ml (2 cups) of cold water and the orange juice. Place the bowl in the refrigerator for 45–60 minutes, or until the mixture has reached the crucial “partial set” stage, having the consistency of thick, barely set egg whites.
  4. Incorporate Solids: Once the gelatin mixture is partially set, gently fold in the cooled cranberry base, the thoroughly drained crushed pineapple, the toasted walnuts, and the orange zest.
  5. Final Assembly and Chill: Pour the combined mixture evenly into a 9x13 inch serving dish or decorative mould. Return the dish to the refrigerator and chill for a minimum of 4 hours, or until completely firm and set with a proper, bouncy wobble.
  6. Serve: Garnish with fresh mint sprigs or a dollop of whipped cream just before serving alongside your holiday meal.