Cranberry Salad

1. 1

   In a saucepan, bring sugar and water to a boil, stirring constantly.

2. 2

   Remove from the heat.

3. 3

   Immediately stir in gelatin until dissolved.

4. 4

   Chill until mixture is the consistency of unbeaten egg whites.

5. 5

   Fold in the cranberries, apples, oranges and pecans.

6. 6

   Spoon into oiled individual salad molds, a 6 1/2-cup ring mold or an 11 x 7 x 2-inch dish.

7. 7

   Chill until firm.

8. 8

   If desired, serve on lettuce leaves and top with a dollop of mayonnaise. Yields 12 to 15 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.