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1 (6 oz.) pkg. orange gelatin
1 (16 oz.) can whole berry
cranberry sauce
1 (8 oz.) can crushed
pineapple, undrained
1 3/4 c. (14 oz.) ginger ale

Heat together orange gelatin and cranberry sauce and
stir until almost boiling. Stir in undrained pineapple and
ginger ale. When fizzing has stopped, pour into 5 cup mold and
chill until set.
Note: Double the recipe will fill a 9 x 13-inch dish.
Four times the recipe will fill 60 muffin cups.

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