CRANBERRY SALAD

By á-48041

GRAMDMA JONATHAN'S RECIPE

Ingredients

• (1) 8-1/4 CAN CRUSHED PINEAPPLE
• (1) 3 OZ. PACKAGE RASPBERRY JELLO
• (1) 16 OZ. CAN JELLIED CRANBERRY SAUCE
• 1 TSP. GRATED ORANGE RIND
• (1) 11 OZ. CAN MANDARIN ORANGES, DRAINED
• SMALL CONTAINER COOL WHIP
• I SOMETIMES INCREASE THE AMOUNT OF PINEAPPLE AND MANDARIN ORANGES

Preparation

Step 1

DRAIN PINEAPPLE - RESERVING JUICE. ADD ENOUGH BOILING WATER TO MAKE ONE CUP WITH THE PINEAPPLE JUICE = 1 CUP. DISSOLVE JELLO IN LIQUID. STIR IN CRANBERRY SAUCE AND ORANGE PEEL. CHILL UNTIL PARTIALLLY SET - ABOUT 2 HOURS. FOLD IN MANDARIN ORANGES (DRAINED) AND PINEAPPLE. FOLD IN COOL WHIP INTO FRUIT MIXTURE. POUR INTO 6 CUP MOLD. GARNISH WITH GREEN GRAPES AND CRANBERRIES ROLLED IN EGG WHITE AND LIME AND RASPBERRY COLORED GELATIN. PUT IN REFRIGERATOR. I MAKE THIS ONE DAY AHEAD OF WHEN SERVING.