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

1. 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.
2. 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.