Growing up, my grandmother Jackie—“Gram”, as my cousins and I called her—cooked nearly every holiday meal for our family. I can still remember the smells from her kitchen and the laughter that filled my grandparents’ dining room. Regular cranberry sauce was never my favorite, but her Cran-Apple Salad was always the highlight of the meal. I make it every year now, and it never fails to bring back those wonderful memories of her and the dinners she made.

What you’ll need:
1 (3-ounce) package of strawberry Jello
3/4 cup of pineapple juice (I always get canned pineapple in juice and use that)
1 (8-ounce) can of whole berry cranberry sauce (NOT jellied cranberries)
1 diced apple (I typically use Granny Smith, but use whatever you like best!)
1/3 cup of chopped nuts of your choice (I use walnuts!)

Instructions: 

1. In a saucepan, dissolve gelatin in 1 cup boiling water, stirring 1–2 minutes.
2. Turn off the heat, stir in pineapple juice, then add cranberry sauce and mix until combined.
3. Pour into serving dish; chill for 1 hour until slightly thickened.
4. Once slightly thickened but not completely firm, add in diced apple and nuts. (if using).
5. Refrigerate 2–3 hours more, until firm. Serve chilled.