CRANBERRY SOUFFLE SALAD
2 (1 lb.) cans cranberries
(sauce or whole)
2 envelopes unflavored gelatin
1/2 c. mayonnaise
2 c. finely chopped nuts
Empty cranberries into saucepan. Sprinkle gelatin on
cranberries to soften. Place over heat and bring to a boil,
stirring constantly until gelatin is dissolved. Remove from
heat and let cool until syrupy. Fold in mayonnaise and nuts.
Turn into mold. Chill until firm. Could add some fruit such
as drained pineapple, peeled and diced apple or oranges. Makes
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