Cranberry Congealed Salad

1. 1

   Put cranberries in the food processor; process 30 seconds or until coarsely chopped.

2. 2

   In a bowl, mix together the cranberries and sugar; set aside.

3. 3

   In another bowl, stir together the jello and boiling water for 2 minutes or until jello is dissolved.

4. 4

   Add the cranberry juice; stir to combine; cover and chill 30 minutes or until consistency is that of an unbeaten egg white.

5. 5

   Add in cranberries, pineapple, celery, and pecans; gently fold.

6. 6

   Spoon mixture into a greased 10-inch bundt pan; cover and chill for 8 HOURS or until firm.

7. 7

   Unmold onto a lettuce-lined plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.