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 Cranberry-Pineapple Mold |
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| Click here for a printable version of this recipe |
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1 package (3 oz.) Jell-O, any red flavor 1 cup boiling water 1 can (8 oz.) whole berry cranberry sauce 1/2 cup finely diced celery Drain pineapple, measuring syrup, set pineapple aside. Add just enough water to syrup to make 1/2 cup. Dissolve gelatin in boiling water. Add measured liquid/syrup, and whole cranberry sauce. Chill until slightly thickened. Stir in pineapple and celery. Pour into 4 cup mold or individual molds. Chill until firm, about 3 hours. Unmold. Makes 3 1/2 cups or 6 salad or 10 relish servings. From Cora's Country Cookbook |
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