Cranberry Congealed Salad |
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Prep Time: 40 Minutes Cook Time: 480 Minutes |
Ready In: 520 Minutes Servings: 12 |
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A beautiful and delicious holiday salad. Long chill time. Ingredients:
1 (12 ounce) package fresh cranberries |
1/2 cup sugar |
3 (3 ounce) packages raspberry jell-o gelatin |
2 cups boiling water |
2 cups cranberry juice |
1 (8 ounce) can crushed pineapple, undrained |
1 cup celery, diced |
2/3 cup pecans, chopped, toasted |
lettuce leaf |
Directions:
1. Put cranberries in the food processor; process 30 seconds or until coarsely chopped.
2. In a bowl, mix together the cranberries and sugar; set aside.
3. In another bowl, stir together the jello and boiling water for 2 minutes or until jello is dissolved.
4. Add the cranberry juice; stir to combine; cover and chill 30 minutes or until consistency is that of an unbeaten egg white.
5. Add in cranberries, pineapple, celery, and pecans; gently fold.
6. Spoon mixture into a greased 10-inch bundt pan; cover and chill for 8 HOURS or until firm.
7. Unmold onto a lettuce-lined plate.
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