| Cranberry Salad
1 cup ground raw cranberries
1 cup sugar
1 3-oz package lemon Jell-O
1 cup hot water
1 20-ounce can crushed pineapple, drained
1 cup juice from the can of pineapple, chilled
cup chopped walnuts
1 cup chopped celery
Lettuce leaves, for serving
Mix Jell-O in hot water, stirring until completely dissolved. Add
rest of ingredients, mixing well. Put in quart mold and refrigerate
overnight. Immediately before serving, briefly dip (but do not
submerge) mold in warm water to make unmolding easier. To serve,
invert on round serving tray which has been covered with lettuce
leaves.
If doubling recipe, also add one 1-ounce package Knox unflavored
gelatin to the recipe. One 16-ounce can whole cranberries may be
substituted for 1 cup ground raw cranberries, but then reduce the
sugar by half.
|
Free Forum Hosting
Important Announcement
First 