Cranberry Gelatin Salad
From The Country Innkeepers' Cookbook
Salads Recipes
Yield: 8 servings.
Especially good with turkey; because of its lovely color, particularly appropriate at Christmas time.
- 1 3-ounce box raspberry gelatin
- 1 1-pound can whole cranberry sauce
- 1 large orange, sectioned and cut up
- 1 small can crushed pineapple
- 1/4 cup chopped walnuts
Dissolve the gelatin in 1 cup boiling water, then add 1/2 cup of cold water. When the mixture begins to jell, add the cranberry sauce, orange, crushed pineapple and walnuts. Turn into a mold or individual molds and chill until firm.
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