Tuesday, November 3, 2009

Cranberry Salad

This recipe is a must have for the upcoming holidays. It adds color and sparkle to any menu!

6 ounces Package Raspberry Gelatin
2 cups Boiling Water
16 ounces Can Jellied Cranberry Sauce
8 ounces Can Crushed Pineapple
3/4 cup Orange Juice
1 tablespoon Lemon Or Lime Juice
1/2 cup Chopped Pecans Or Walnuts

Dissolve gelatin in boiling water. Break up and stir in cranberry sauce, undrained pineapple, orange juice, lemon juice, and nuts. Pour into a pretty serving dish or a large mold sprayed lightly with non-stick cooking spray. Chill until firm. Tip mold over onto a plate to unmold.

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