Holiday Cranberry Salad

1. 1

   Dissolve gelatin and sugar in boiling water.

2. 2

   Drain pineapple, reserving juice.

3. 3

   Set pineapple aside.

4. 4

   Add water to pineapple juice to measure 1 cup.

5. 5

   Stir in lemon juice.

6. 6

   Stir juice mixture into gelatin mixture; chill until consistency of unbeaten egg white.

7. 7

   Add cranberries, oranges, celery and walnuts to gelatin mixture; mix well.

8. 8

   Pour into lightly oiled 10-cup mold.

9. 9

   Chill until set.

10. 10

    Yields 15 to 18 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.