How to Make Cranberry Congealed Salad

A make ahead cranberry congealed salad for Thanksgiving or any time. This is a pretty and popular salad.

Difficulty: Easy

Instructions

Things You'll Need:

• 8 oz can crushed pineapple
• 2 tablespoons lemon juice
• 3 oz package strawberry gelatine
• 16 oz can whole berry cranberry sauce
• 1/2 cup chopped pecans
• sauce pan
• gelatin mold
• lettuce and mayonaise for garnish

1. Drain pineapple reserving juice.

2. In a saucepan mix pineapple juice, 1/2 cup water and lemon juice. Heat this mixture to boiling.

3. Remove mixture from heat and stir in strawberry gelatin.

4. Breakup cranberries with a fork and add to gelatin mixture.

5. Refrigerate until salad is slightly set. Stir in pineapple and chopped nuts.

6. 
    

   Chill in a 4 cup mold overnight until congealed.

7. Here is an easy way to to make the salad release from the mold easily: Fill the sink with several inches of warm water. Dip mold in in the water to just below edge for several seconds taking care that no water gets into the mold. Next run a knife around the edge of the mold.

8. 
    

   Line a small round platter with lettuce. Unmold salad on top of lettuce. Garnish with mayonaise. Makes 8 generous servings.

Tips & Warnings

• Do not use fresh pineapple. Fresh pineapple will keep the gelatin from congealing properly. For some reason canned pineapple does not cause this effect.

[Cherrie]

on 1/13/2009 Pineapple, lemon, and cranberry. I did not know this good combination. Thanks.

[RiteNow]

on 11/3/2008 Sounds delicious. Imay make it for the holiday.. 5*

[Kilogramm]

on 11/1/2008 This sounds so tasty! 5 stars!