| Cranberry Holiday Salad
1 pound of cranberries
1/2 cup of nuts, chopped
4 tablespoons of lemon juice
1 cup of sugar
1 orange, peeled
1 cup of crushed pineapple
2 small packages of cherry or raspberry Jell-O
Put orange and cranberries through food processor until crushed. Chop nuts and mix all ingredients together except Jell-O. Mix Jell-O and sugar with 2 cups boiled water. Add all other ingredients; place in Jell-O mold or bowl and chill.
Cranberry Holiday Salad 2
1 cup of sugar
1 cup of raw cranberries, ground
1 package of raspberry gelatin
1/2 cup of boiling water
1 cup of orange juice or pineapple juice
1 or 2 teaspoons(s) of grated orange rind
one 9 ounce can of crushed pineapples
1 cup of pecans or walnuts, broken
1 cup of celery, chopped
1 cup of unpeeled apple, chopped
Mix sugar and berries together (I grind in the blender); let stand 2 or more hours. Add gelatin to boiling water; stir until dissolved. Stir in orange juice and rind. Chill until syrupy. Fold in remaining ingredients. Pour into mold. Refrigerate. (I use a bundt cake pan when I double the recipe). Serve on crisp lettuce.
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