Cranberry Pineapple Salad Mold Recipe
Made this Cranberry Pineapple Salad Mold the other night and they tasted so good. The taste of cranberry pineapple is right there with every spoon. Prepare it today!
Summary
Ingredients
1 envelope unflavored gelatin
Water
1 6-ounce package cherry-flavor gelatin
1 6-ounce package lemon- or lime-flavor gelatin
1 12-ounce package fresh or frozen cranberries
2 medium-sized celery stalks
1 15 1/2- to 20-ounce can pineapple chunks,drained
1 cup sugar
Directions
1. In 4-quart saucepan, evenly sprinkle unflavored gelatin over 2 cups water; let stand 1 minute to soften gelatin slightly. Cook over medium heat, stirring frequently, until gelatin completely dissolves. Remove saucepan from heat; stir in cherry- and lemon-flavor gelatin until they completely dissolve. Stir in 3 cups cold water. Refrigerate until mixture mounds slightly when dropped from a spoon, about 1 hour.
2. Meanwhile, coarsely chop cranberries and mince celery; place in medium-sized bowl. Add drained pineapple and sugar, stirring until sugar completely dissolves.
3. Fold fruit mixture into thickened gelatin. Pour into 10-inch Bundt pan or 12-cup mold. Cover and refrigerate until set, at least 3 hours
2. Meanwhile, coarsely chop cranberries and mince celery; place in medium-sized bowl. Add drained pineapple and sugar, stirring until sugar completely dissolves.
3. Fold fruit mixture into thickened gelatin. Pour into 10-inch Bundt pan or 12-cup mold. Cover and refrigerate until set, at least 3 hours
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