This bright and refreshing salad, made
with canned whole cranberry sauce, crushed pineapple, bits of
crisp celery and raspberry-flavored gelatin, pairs perfectly
with roast turkey.
Cranberry Sauce Salad
- 1 (8-ounce) can crushed pineapple, drain
and reserve juice
1/2 cup cranberry-raspberry juice drink
2 tablespoons lemon juice
1 (3-ounce) package raspberry flavored gelatin
1 (14-ounce)can whole cranberry sauce
1/2 cup chopped celery
- In a medium saucepan, combine reserved
pineapple juice, cranberry-raspberry juice drink and lemon juice.
Bring to a boil. Remove from heat; add gelatin, stirring until
completely dissolved. Stir in cranberry sauce.
- Refrigerate until mixture begins to set.
Stir in pineapple and celery. Pour into a mold (if desired).
Chill until firm.
Makes 4 to 6 servings.
Recipe and photograph provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
