Rhode Island Cranberry Salad
|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|
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.