Ingredients Jump to Instructions ↓

  1. Molded Cranberry Salad 1 package (6 oz.) strawberry or cranberry gelatin

  2. 2 cups boiling water

  3. 1 teaspoon very finely grated orange rind

  4. 20 ounces crushed pineapple, drained, reserve juice

  5. 2 tablespoons lemon juice

  6. 1 cup fresh cranberries, coarsely chopped

  7. 1/2 cup finely diced celery

  8. 2/3 cup coarsely chopped walnuts

  9. 10 crisp lettuce leaves

  10. Dissolve gelatin in water in large heatproof bowl. Stir in orange

  11. peel. Pour reserved pineapple juice into 2 cup measure. Add lemon

  12. juice and enough cold water to total 2 cups. Stir into gelatin

  13. mixture. Refrigerate 1-1 1/2 hours or until consistency of unbeaten

  14. egg white.

  15. Fold in cranberries, celery, walnuts and pineapple. Pour into lightly oiled 2 quart fluted ring mold or crown mold. Chill at

  16. least 24 hours.

  17. Line a round platter with lettuce leaves. Loosen edge of mold with

  18. thin knife. Dip mold quickly in hot water to loosen salad, then

  19. invert onto lettuce. Remove ring mold. Cut in slim wedges to serve.


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