Cranberry Gelatin Salad

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Salads Recipes

Yield: 6 to 8 servings

This colorful salad simply sparkles on a buffet table!

• 1 package (3 ounces) cherry gelatin
• 1 cup boiling water
• 1/4 cup cold water
• 1/4 cup red wine
• 1 can (11 ounces) mandarin oranges, drained
• 1 can (16 ounces) whole-berry cranberry sauce
• 1 can (16 or 20 ounces) crushed pineapple, drained
• 1/2 cup coarsely chopped walnuts

At least 6 hours before serving, dissolve the gelatin in the boiling water. Add the rest of the ingredients. Pour into a 1-1/2-quart mold and chill until set. To serve, unmold onto a serving platter.

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