Cranberry-pineapple salad mold
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Gelatin,unflavored |
| Water | ||
| 1 | pack | Gelatin,cherry(6oz) |
| 1 | pack | Gelatin,lemon/lime(6oz) |
| 12 | ounces | Cranberries,fresh/frozen |
| 2 | Celery stalks,medium | |
| 1 | can | Pineapple chunks,drain(17oz) |
| 1 | cup | Sugar |
Directions
1. In 4-quart saucepan, evenly sprinkle unflavored gelatin over 2 cups water; let stand 1 minute to soften gelatin slightly. Cook over medium heat, stirring frequently, until gelatin completely dissolves. Remove saucepan from heat; stir in cherry and lemon/lime flavor gelatin until they completely dissolve. Stir in 3 cups cold water.
Refrigerate until mixture mounds slightly when dropped from a spoon, about 1 hour.
2. Meanwhile, coarsely chop cranberries and mince celery; place in medium-sized bowl. Add drained pineapple and sugar, stirring until sugar completely dissolves.
3. Fold fruit mixture into thickened gelatin. Pour into 10" Bundt pan or 12-cup mold. Cover and refrigerate until set, at least 3 hours. 4. To serve, carefully unmold gelatin onto chilled platter.