With the holidays coming up, I thought that it would be fun to make some retro recipes from the 1950’s to add to my table – so obviously gelatin based, right? In that era gelatin meals were all the hype – some were even made with meat in them. No worries though, I am totally not going there – yet. 🙂
This recipe seemed perfect and it is made with just two ingredients -which I both love. Plus, it sweetly reminded me of spending the holidays with my husbands grandma – she always served her cranberry sauce straight from the can so it had that round shape with the ridges from the sides of the can still on it. Like this pineapple gelatin recipe, hers was always nicely sliced up and served along side the feast of turkey and stuffing. The only problem – I really don’t like cranberries. So this year I have decided to make and serve this retro recipe to my family and friends with my Thanksgiving feast in her memory – I’m sure the kids will love it.
The best part about this recipe is how easily it is made – just two ingredients and no need to search for a dish to prepare it in – just use the pineapple can! You totally heard me right.
- 20 oz. can of pineapple slices
- (1) small 3 oz. box of lime gelatin
- 1 cup water
- First, open the can of pineapple from the bottom with a can opener. You don’t want to use the top because the newer cans today have a lip around the top edge which will catch your roll and damage it’s perfect can shaped appearance.
- Drain the liquid from around the pineapple – make sure to get as much as possible because leaving too much access juice in the container can cause the gelatin not to set properly.
- In a small stock pot bring 1/2 cup of water to a boil.
- Add the gelatin to a medium sized bowl – add boiling water and mix about 2 minutes or until dissolved.
- Add 1/2 cup ice cold water to the gelatin mix and carefully pour the mixture into the pineapple can – submerging the pineapple slices.
- Cover and refrigerate over night or for at least 4-6 hours.
- Flip the can of gelatin pineapple open side down on a plate and open the “top” of the can. This will help the gelatin fall out of the can – you can also push it out if needed.
- Now the gelatin is ready to slice between the already sliced pineapple pieces and served.
- Keep the gelatin refrigerated until ready to serve – it does need to stay chilled.
- I popped my gelatin in the freezer for about an hour before slicing to get a more clean slice – it seemed to help.
- If the gelatin wont release from the edges of the can – dip it under warm water for just a second. It helps.
- This recipe won’t last long in the heat, but that’s ok – it didn’t last long before everyone ate it anyways.