 |
Cranberry Gelatin Mold
|
 |
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.
|
Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |