Cooked Cranberry Salad
|Boiling water||3 1⁄2 Cup (56 tbs)|
|Gelatin||2 Tablespoon, softened in 1/2 cup cold water|
|Cold water||1⁄2 Cup (8 tbs)|
|Chopped pecan||1 Cup (16 tbs)|
|Diced pineapple||1 Cup (16 tbs)|
|Skinless seedless white grapes||1 Cup (16 tbs)|
Cook cranberries in boiling water until berries burst.
Soften gelatin in cold water, add to hot mixture.
Let stand until cold.
Add 1 cup pecans, the pineapple, and grapes.
Turn into molds, chill, and invert on crisp lettuce, romaine, or chickory.