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FESTIVE CRANBERRY MOLD

2 1/2 c. water
2 c. fresh cranberries or 1
can whole cranberries
3/4 c. sugar or less if
preferred
1 (6 oz.) pkg. lemon gelatin
1 (8 1/2 oz.) can crushed
pineapple
1/2 c. halved and seeded Tokay
grapes
1/4 c. chopped walnuts

In medium saucepan combine water, cranberries and sugar.
Bring to boiling; reduce heat and simmer 5 minutes or until
all berries pop. Add gelatin; stir until dissolved. Stir in
undrained pineapple; chill until partially set. Fold in grapes
and walnuts. Turn into a 5 cup ring mold. Chill until firm.
Makes 8 to 10 servings. If you use the canned cranberries, a
tablespoon of sugar is sufficient.

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