Cranberry Salad Mold
|Water||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1 Cup (16 tbs)|
|Raw cranberries||1 Pound, ground or very finely chopped|
|Finely chopped walnuts/Almonds / pecans||1⁄2 Cup (8 tbs)|
|Canned crushed pineapple||8 Ounce, drained, reserve syrup (1 Can)|
|Lemon flavored gelatin||6 Ounce (2 Packages, 3 Ounce Each)|
Add water to the pineapple syrup to make 3 cups.
Heat and pour over the lemon gelatin, add the sugar, and stir until thoroughly dissolved; chill.
When mixture is slightly thickened, fold in the pineapple, celery, cranberries, and nuts; pour into a shallow pan.
Chill until firm.