Ingredients:
- 12 oz bag Fresh Cranberries
- 1/2 cup Granulated Sugar
- 1 cup Water (plus 1/2 cup for gelatin)
- Two 3 oz packets Red Gelatin (Strawberry or Raspberry flavour)
- One 20 oz can Crushed Pineapple (undrained)
- 1/2 cup Chopped Celery
- 1 cup Pecans (roughly chopped)
- 8 oz block full fat Cream Cheese, softened
- 1 cup full fat Sour Cream
- 1/4 cup Powdered Sugar (sifted)
- 1 teaspoon Vanilla Extract
- 2 tablespoons Reserved Pineapple Juice
Instructions:
- Simmer Cranberries: In a saucepan, combine the fresh cranberries, 1/2 cup of granulated sugar, and 1 cup of water. Bring to a gentle simmer and cook for 8–10 minutes until the cranberries begin to burst and soften. Remove from heat and allow to cool for 5 minutes.
- Dissolve Gelatin: Pour the contents of the two gelatin packets into a large mixing bowl. Boil 1/2 cup (120ml) of water separately and immediately pour it over the gelatin powder, whisking vigorously for 2 minutes until fully dissolved.
- Combine Base: Stir the slightly cooled cranberry mixture into the dissolved gelatin. Add the entire can of crushed pineapple (including the juice). Stir well, then fold in the chopped celery and chopped pecans.
- Initial Set: Pour the cranberry base mixture into a 9x13 inch dish or decorative mould. Chill for approximately 3 to 4 hours, or until the mixture is mostly set (tacky but firm).
- Prepare Topping: Using an electric mixer, beat the softened cream cheese until light and fluffy. Add the sour cream, powdered sugar, vanilla extract, and the 2 tablespoons of reserved pineapple juice. Mix on medium speed until completely smooth.
- Spread and Final Chill: Gently spread the creamy topping evenly over the surface of the semi-set cranberry base. Return the dish to the refrigerator and chill for a further 2–3 hours until both layers are completely firm and stable.
- Serve: If using a decorative mould, dip the base briefly (5–10 seconds) into warm water before inverting onto a serving platter. If using a dish, cut into squares before serving.