A refreshing and festive salad combining the tang of cranberries with the sweetness of pineapple, perfect for holiday gatherings.
Drain the crushed pineapple, reserving the liquid in a measuring cup.
Use a fine-mesh strainer to ensure all liquid is separated from the pineapple.
Add enough cold water to the reserved liquid to make 3 cups, then pour into a large saucepan and bring to a boil.
Stir occasionally to prevent the liquid from scorching.
Remove the saucepan from heat and stir in the gelatin powder until completely dissolved.
Ensure the gelatin is fully dissolved to avoid lumps in the salad.
Mix in the cranberry sauce until the mixture is smooth and slightly thickened.
Use a whisk to achieve a smooth consistency.
Refrigerate the mixture for about 1.5 hours until it reaches the consistency of unbeaten egg whites.
Check the mixture occasionally to ensure it doesn't set too firmly.
Fold in the remaining pineapple, chopped apple, and pecans gently.
Ensure the fruits and nuts are evenly distributed for consistent flavor.
Transfer the mixture to a serving bowl and refrigerate for at least 4 hours until firm.
Cover the bowl with plastic wrap to prevent the salad from absorbing refrigerator odors.
Garnish with reserved pineapple before serving.
Add a sprig of mint for an extra touch of color and freshness.
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