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Cranberry-Pineapple Salad Recipe

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This recipe for Cranberry-Pineapple Salad, by , is from Lisa's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Wells
Added: Monday, November 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can (20oz.) crushed pineapple, undrained.
2 pkg (4 oz.) or 1 pkg (8oz) raspberry jello.
1 can (16oz.) whole berry cranberry sauce.
1 medium apple, chopped.
2/3 c. choppped walnuts

Directions:
Directions:
Drain pineapple, reserving liquid in 1qt. liquid measuring cup. Remove 1 T. of the crushed pineapple: set aside for garnish. Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin: stir. (mixture will be thick) Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened. (consistency of unbeaten egg whites.)

Stir in remaining pineapple, apples and walnuts: stir gently. Pour into medium serving bowl, or mold.

Referigate 4 hours, or until firm. Top with reserved crushed pineapple just before serving.

Number Of Servings:
Number Of Servings:
14 @ 1/2 c. ea.
Preparation Time:
Preparation Time:
10 min.

 

 

 

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