posted by Sue Freeman 09-23-98 8:54 PM
Cranberry Salad
2 (4-serving -size) packages cherry gelatin
1 1/2 cups orange or pineapple juice
1 pound fresh cranberries, chopped fine (use processor)
1 can crushed pineapple (20 oz.)
1 cup chopped celery
3/4 cup chopped walnuts or pecans
1 1/2 cups sliced strawberries (fresh or frozen)
In a sauce-pan put the gelatin and the orange or pineapple juice. Mix and let set for a minute to soften.
Heat to dissolve, stirring constantly; do not let boil.
To the gelatin gradually add the cranberries, pineapple, strawberries, celery and the nuts.
Blend well into the gelatin mixture. Put mixture into a 8x12 inch glass dish.
Refrigerate until firm.