Sunday, October 27, 2013

Cranberry Sauce Salad

1 (8-ounce) can crushed pineapple, drain and reserve juice
1/2 cup cranberry-raspberry juice drink
2 tablespoons lemon juice
1 (3-ounce) package raspberry flavored gelatin
1 (14-ounce)can whole cranberry sauce
1/2 cup chopped celery
  1. In a medium saucepan, combine reserved pineapple juice, cranberry-raspberry juice drink and lemon juice. Bring to a boil. Remove from heat; add gelatin, stirring until completely dissolved. Stir in cranberry sauce.
  2. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a mold (if desired). Chill until firm.
Makes 4 to 6 servings.