Congealed Cranberry Salad
8 servings
| 1 | cup cranberry,
fresh |
| 1 | cup sugar |
| 1 | cup pecans, chopped |
| 1/2 | cup celery, chopped
fine |
| 1 | 8 oz. can crushed
pineapple, drained |
| 1 | each lemon, juice
of |
| 2 | cups boiling water |
| 1 | 3 oz. package
gelatin, strawberry |
Grind cranberries (I use my
blender). Mix sugar and cranberries together and refrigerate overnight or for several
hours. Add hot water to gelatin and mix. Drain pineapple. Combine all ingredients and pour
in mold. Refrigerate 6 hours or until set.
Prep: 0:15 Cook: 0:00 Stand: 6:00 Total: 6:15
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