Return to Content

Red Lion Cranberry Salad

Red Lion Cranberry Salad
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 8-10

Full of "goodies," this easy salad does not require dressing. Great for buffets. Do not use fresh pineapple as it will interfere with gelling. --The Red Lion Inn, Stockbridge, Massachusetts

Ingredients:

  • 1 cup chopped and cored Mcintosh apples
  • 1 cup raw cranberries
  • 1 cup sugar
  • 1 package lemon Jello
  • 1 cup boiling water
  • 1 cup canned pineapple juice
  • 1/2 cup Tokay grapes
  • 1/4 cup chopped walnuts
  • 1 cup canned crushed pineapple

Instructions:

Grind apples and cranberries in food grinder. Add sugar and set aside. In a 1-1/2 to 2-quart dish, dissolve Jello in boiling water and add pineapple juice. When Jello is softly set, add apple and cranberry mixture, grapes, walnuts, and crushed pineapple.
Updated Wednesday, August 27th, 2008

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111