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Bev's Cranberry-Orange Salad
1- 3 oz. pkg. cherry jello
1-3 oz. package lemon jello
1/2 cup sugar
2 1/2 cups boiling water
1 8 1/4 oz. can crushed pineapple (do NOT drain)
1 tablespoon lemon juice
1 small orange, seeded and cut into quarters
2 cups fresh or frozen cranberries
1 cup finely chopped celery
Dissolve sugar and jellos in boiling water.
Add undrained pineapple and lemon juice. Chill until partially set.
With a food processor coarsely grind orange and cranberries. Fold
cranberry-orange mixture and chopped celery into jello. Pour into
a 7 cup jello
mold and chill until firmly set. Serves 10.
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