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Ingredients: One, 8-ounce can crushed pineapple, drained, reserving juice 1/2 cup water 2 tablespoons lemon juice One, 3-ounce package raspberry gelatin One, 16-ounce can whole berry cranberry sauce 1/2 cup chopped celery Directions: Combine reserved pineapple juice, water and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Breakup cranberry sauce with a fork. Stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm. Recipe makes eight servings. |