Molded Cranberry Salad

1. 1

   Dissolve gelatin in simmering water in large heatproof bowl.

2. 2

   Stir in orange rind.

3. 3

   Pour reserved pineapple juice into 2-cup measure.

4. 4

   Add lemon juice and enough cold water to total 2 cups.

5. 5

   Stir into gelatin mixture.

6. 6

   Refrigerate 1 to 1 1/2 hours or until consistency of unbeaten egg whites.

7. 7

   Fold in cranberries, celery, walnuts and pineapple.

8. 8

   Pour into lightly oiled 1-quart fluted ring mold or crown mold.

9. 9

   Chill at least 25 hours or until very firm.

10. 10

    When ready to serve, loosen edge of mold with thin knife.

11. 11

    Dip mold quickly in hot water to loosen salad, then invert onto serving plate.

12. 12

    Cut in slim wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.