Molded Cranberry Fruit Salad
A refreshingly festive cranberry raspberry gelatin mold with crushed pineapple and celery. This is an ideal fall and winter holiday salad mold that pairs well with roasted meats.
1 (8-ounce) can crushed pineapple, drained, reserving juice
1/2 cup Ocean Spray® Cranberry Juice Cocktail
2 tablespoons lemon juice
1 (3-ounce) package raspberry-flavored gelatin
1 (16-ounce) can Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup chopped celery
- Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture.
- Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm.
Makes 8 servings.
Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.; used with permission.