Cranberry Salad

By zeenieme

Ingredients

• Topping:
• Dissolved 3 small boxes of cranberry jello in 2 cups hot water. Refrigerate until set.
• 4 cups fresh cranberrys
• 2 cups boiling water
• 2 cups white sugar.
• Bring to a boil and boil 20 minutes.
• Cut 1 cup apples; 1 cup celery into small pieces. Add 1 cup chopped pecans.
• Drain a can of crushed pineapple (#2 can). Save the juice. Put the pineapple and apple, celery and pecans into cooked cranberry jello until dissolved again. Place in mould to set.
• 1 cup white sugar
• 2-3 tablespoons flour
• 2 egg yolks.
• Add pineapple juice slowly while cooking in a double boiler and cook uncovered until thick, approx 20 min.
• It thickens more aas it cools
• Chill
• Serve mixed with a 1/2 pint of whipped cream.
• You will only use 1/2 of the pineapple juice mixture with each 1/2 pint whipping cream.

Preparation

Step 1

Finished