Jellied Cranberry Salad
|Raspberry gelatin||6 Ounce (2 Package)|
|Boiling water||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
|Cranberries||2 Cup (32 tbs)|
|Pecan/Walnut||1 Cup (16 tbs)|
|Oranges||2 Large, seeded and quartered|
|Carrot||1 , scraped and cut into 6 pieces|
|Canned crushed pineapple||8 Ounce, drained (In Juice)|
|Sugar||3⁄4 Cup (12 tbs)|
Combine gelatin and boiling water, stirring 2 minutes or until gelatin dissolves.
Add cold water, and chill until the consistency of unbeaten egg white.
Position knife blade in food processor bowl; add cranberries and next 3 ingredients.
Pulse until mixture is finely chopped.
Combine cranberry mixture, pineapple, and sugar, stirring well.
Fold cranberry mixture into gelatin mixture.
Pour into a lightly oiled 6 1/2-cup mold.
Cover and chill until firm.
Unmold salad onto a lettuce-lined serving plate, and garnish, if desired.