Ingredients Jump to Instructions ↓

  1. 2 packages (3 ounces each ) raspberry gelatin

  2. 3 cups boiling water

  3. 1 can (14 ounces) whole-berry cranberry sauce

  4. 2 tablespoons lemon juice

  5. 1 can (8 ounces) unsweetened crushed pineapple, drained

  6. 1/2 cup finely chopped celery

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and lemon juice until blended. Chill until partially set. Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter. Yield: 8 servings.


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