Cranberry Pineapple Dinner Salad Recipe

About this recipe

A refreshing and tangy salad featuring cranberry sauce, pineapple, and a hint of orange, perfect for a light pescatarian dinner.

Ingredients

• 1 Kg Louis Francois Gelatine Sheets, 1Kg
• 850 Ml Tropicana Sensations Pineapple Fruit Juice
• 30G Mill & Mortar Organic Orange Peel, 30G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 190G The Bay Tree Cracking Cranberry Sauce
• - San Pellegrino Essenza Sparkling Water Tangerine & Strawberry

Instructions

1. 1. In a small bowl, soften 1 packet of plain gelatine in 3 tablespoons of pineapple juice.
2. 2. Bring 1 1/2 cups of vegetable broth to a boil and pour it over the softened gelatine in a mixing bowl. Stir until completely dissolved.
3. 3. Add 1 cup of sparkling water to the mixture and stir until well combined.
4. 4. Chill the mixture in the refrigerator for about 30 minutes, or until it begins to thicken slightly.
5. 5. Fold in 2 cans of mashed cranberry sauce, 1 cup of crushed pineapple with its juice, and the zest of 2 oranges. Mix gently to combine.
6. 6. Transfer the mixture to a serving dish and refrigerate for at least 2 hours, or until fully set. Serve chilled.