Cranberry-pineapple salad mold

Yield: 16 servings

Measure 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

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.

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