Raw Cranberry Salad Mold


2 pkgs. lemon Jello

3 c. hot liquid (water & pineapple juice)

1/4 c. sugar

1 c. crushed pineapple, drained

1 1/2 c. celery, chopped fine

1/2 c. nuts, chopped fine

1 bag uncooked cranberries, ground or chopped fine


Heat liquid drained from pineapple with enough water to make 3 cups liquid. When hot, pour over lemon Jello, add sugar and stir until thoroughly dissolved. Let cool slightly and then fold in other ingredients. Pour into Jello molds or a large shallow pan. Chill until firm. To serve, unmold Jello cups or cut Jello into squares. Serve on lettuce. Thinned mayonnaise or whipped cream for the top, if desired.


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