Thanksgiving fruit salad

Yield: 1 Servings

Measure Ingredient
1 cup Pineapple tidbits
2 packs (3-oz) cherry gelatin
2 cups Hot water
1 cup Cold water
2 tablespoons Lemon juice
1 dash Salt
¾ cup Sugar
1½ cup Coarsely ground fresh cranberries
½ cup Finely ground orange with peel
1 cup Orange sections, halved
¾ cup Diced celery
⅓ cup Chopped walnuts

1. Drain pineapple, reserving ⅓ cup juice.

2. Dissolve gelatin in hot water. Stir in cold water, reserved pineapple juice, lemon juice and salt. Chill until partially set.

3. Meanwhile, stir sugar into ground cranberries and orange.

4. Stir ground fruit mixture, pineapple, orange sections, celery and walnuts into partially set gelatin.

5. Pour into mold and chill until set.

Variations: Add 1 cup red grapes to the partially set gelatin. or Substitute strawberry gelatin for cherry. Omit celery and use only ¼ cup sugar.

Posted to EAT-L Digest 14 November 96 Date: Fri, 15 Nov 1996 00:46:02 EST From: Felicia Pickering <MNHAN063@...>

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