Molded Cranberry Salad
For 75 years, our parish, Christ Church, has served special luncheons. This fresh and fruity salad is one of my favorite recipes when cooking for a large group.—Shea Szachara, Binghamton, New York
Ingredients
- 10 packages (6 ounces each) strawberry gelatin
- 5 quarts boiling water
- 10 cans (16 ounces each) whole-berry cranberry sauce
- 5 cups cold water
- 5 cans (20 ounces each) crushed pineapple, undrained
- 5 cans (15 ounces each) mandarin oranges, drained
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