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Rhode Island Cranberry Salad

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Ingredients
  Canned pineapple tidbits/Crushed pineapple 1 Pound
  Lemon jello packet/Red cherry + 0.25 cup lemon juice 3 Ounce
  Canned whole cranberry sauce 1 Pound
  Thinly diced celery 1⁄2 Cup (8 tbs)
  Broken walnuts/Slivered almonds 200 Gram
  Cream-style cottage cheese 8 Ounce (If Desired)
  Sour cream 8 Ounce
  Mayonnaise 1 Tablespoon
Directions

Drain pineapple juice into 1cup measure.
Add water, if necessary, to make 1 cup.
Heat to boiling and stir into gelatin in a mediumsize bowl; stir till dissolved.
Beat in cranberry sauce (and lemon juice if cherry gelatin has been used).
Chill for 45 minutes.
Stir in pineapple, celery & nuts (also cottage cheese, if used)
Chill until firm overnight is best.
Serve with sour cream to which mayonnaise has been added.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Interest: 
Gourmet

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