Jellied Cranberry Salad

Photo: flickr user Photos o' Randomness

Ingredients

6 ounces Pkg. raspberry gelatin

2 cups Boiling water

1 cup Cold water

3/4 cup Reserved pineapple juice

1 can Crushed pineapple, drain and reserve juice (1 lb, 4 oz)

1 cup Fresh red grapes, halved and seeded

1 cup Walnuts, coarsely chopped

1 cup Celery, chopped medium fine

1 pound Can cranberry sauce

Preparation

In a medium bowl dissolve gelatin in boiling water. When the liquid is clear, add cold water and 3/4 cup of the pineapple juice. Stir in grapes, pineapple, walnuts and celery and refrigerate until the mixture has thickened to the consistency of unbeaten egg whites. Stir in the cranberry sauce and spoon into a 12 cup mold (if you use a 13x8-inch cake pan you can cut it into squares). Chill until firm.