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1 (8 oz.) can crushed pineapple, drained (reserving juice) 1/2 c. cranberry juice cocktail or water 2 Tbsp. lemon juice 1 (3 oz.) pkg. raspberry gelatin 1 (16 oz.) can whole cranberry sauce 1/2 c. chopped celery Combine reserved pineapple juice, cranberry juice or water and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm. To double, put into a 9 x 13 pan. Yields 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |