From Paulette Vickery's Recipe Collection

Cranberry Fruit Salad Mold

fruits, salads

8 oz crushed pineapple drained
1/2 cup water
2 tablespoon lemon juice
1 pkg raspberry gelatin, 3oz
1 can whole cranberry sauce 16oz
1/2 cup celery, chopped

Drain pineapple and reserve juice. Combine reserved pineapple juice, water, and lemon juice, in a medium sauce pan. Bring to a boil, then remove from heat. Add gelatin, stirring until completely dissolved. Break up canned cranberry sauce with a fork, and stir into gelatin mixture. Chill until mixture is partially set. Stir in pineapple and celery. Pour into a 4 cup mold. Chill until firm.

Yield: 8 servings




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