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Print this Recipe    Jello 42

Molded Cranberry Salad

1 package (6 oz.) strawberry or cranberry gelatin
2 cups boiling water
1 teaspoon very finely grated orange rind
20 ounces crushed pineapple, drained, reserve juice
2 tablespoons lemon juice
1 cup fresh cranberries, coarsely chopped
1/2 cup finely diced celery
2/3 cup coarsely chopped walnuts
10 crisp lettuce leaves

Dissolve gelatin in water in large heatproof bowl. Stir in orange
peel. Pour reserved pineapple juice into 2 cup measure. Add lemon
juice and enough cold water to total 2 cups. Stir into gelatin
mixture. Refrigerate 1-1 1/2 hours or until consistency of unbeaten
egg white.

Fold in cranberries, celery, walnuts and pineapple. Pour into
lightly oiled 2 quart fluted ring mold or crown mold. Chill at
least 24 hours.

Line a round platter with lettuce leaves. Loosen edge of mold with
thin knife. Dip mold quickly in hot water to loosen salad, then
invert onto lettuce. Remove ring mold. Cut in slim wedges to serve.

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