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Cranberry Gelatin Mold
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2 packages (3 ounces each) raspberry gelatin
3 cups boiling water
1 can (16 ounces) whole-berry cranberry sauce
2 tablespoons lemon juice
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup finely chopped celery
In a large bowl, dissolve gelatin in boiling water. Stir in cranberry
sauce and lemon juice until blended. Chill until partially set.
Stir in pineapple and celery. Pour into a 6-cup ring mold coated with
cooking spray. Refrigerate until firm. Unmold onto a serving platter.
Yield: 8 servings.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |