Holiday Cranberry Salad

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Contributed by Catsrecipes Y-Group

  • Yield: about 12 servings



  1. Soften gelatin in cold water, set aside.
  2. Drain pineapple; reserving juice.
  3. Add enough water to juice to make 3½ cups.
  4. Bring juice mixture and sugar to a boil, add cranberries, and cook 7 – 10 minutes or until berries pop.
  5. Stir in softened gelatin.
  6. Chill until consistency of unbeaten egg white.
  7. Stir in grapes, pecans, and pineapple.
  8. Pour into a lightly oiled 8-cup mold.
  9. Chill until firm.