This is the best cranberry pineapple salad I've ever tasted. It has been served with our Thanksgiving dinner for many years.
Ingredients
- raspberry flavored gelatin mix: 2 packages (3 ounce packages)
- whole cranberry sauce: 1 can (16 ounce can)
- orange zest: 0.5 tsp
- orange juice: 0.33333 cup
- lemon juice: 2 Tbsp
- pineapple tidbits: 1 can (20 ounce can, drained)
- celery: 0.75 cup (sliced)
Metric Conversion
Stages of cooking
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Drain and reserve syrup from pineapple, add water to equal 1 cup.
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In a saucepan over medium heat bring pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat, add cranberry sauce, orange peel, orange juice, and lemon juice. Blend together and cool until slightly thickened.
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Stir in pineapple and celery, turn into mold or 8-inch square pan. Chill until firm, about 2 hours.
