- 1 cup cranberries
- 2 apples
- 1/2 cup sugar
- 6 ounces red gelatin
- 15 ounces crushed pineapple
- 1 cup celery — diced
- 1/2 cup nuts — chopped
- 2 cups boiling water* Use pecans, walnuts, or a mixture of both.
Chop the cranberries, apples and celery into small pieces. Drain
the pineapple and save juice. Combine cranberries, apples and sugar;
cover and refrigerate while preparing rest of salad.
Combine gelatin with boiling water and stir until dissolved. Add
enough water or fruit juice (apricot nectar, strawberry nectar etc.) to
pineapple juice to equal 1 cup. Add this to the gelatin mixture. Chill
in refrigerator until slightly thickened.
Combine the cranberry-apple mixture with celery, drained pineapple
and nuts. Stir into gelatin mixture. Pour into lightly greased mold or
into individual serving molds. Chill until firm. Unmold and serve on a
bed of lettuce or garnish with sour cream or slightly sweetened whipped
cream and a very light sprinkling of cinnamon.
Serving Ideas : Serve with your Thanksgiving meal.