Start to finish: 4 hours 30 minutes
Hands on time: 30 minutes
1 3-oz package black cherry Jello
1 1/4 cups boiling water
8 oz fresh cranberries
1/2 cup sugar
2 Honey Crisp apples, peeled and diced
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts
Combine the Jello and water in a large bowl and stir to dissolve. Set it aside.
Combine the cranberries and sugar in the bowl of a food processor and pulse until finely chopped.
Add the cranberry mixture, apples, pineapple and walnuts to the Jello and mix to combine. Pour into a 5 cup mold (like a bread pan or a decorative mold if you have one) and chill until firm, at least 4 hours.
Just before serving, dip the mold into a sink of warm water, holding it there for a 10 count. Dry the bottom and invert it onto a serving plate. If the mold doesn’t release, dip again. Return the Jello to the refrigerator if not serving right away.
Make-ahead: Jello can be made up to two days ahead and kept refrigerated.
Tip: Unmold the Jello an hour or so before serving or when the kitchen is calm. It can be unnerving to try and unmold it when you need to slice the turkey and you have a sink full of dirty dishes.