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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cranberry Congealed Salad Recipe

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This recipe for Cranberry Congealed Salad is from Faulkner Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (20 oz.) can crushed pineapple
2 (3 oz.) packages strawberry Jello
1 (16 oz.) can cranberry sauce (whole berry)
1 medium apple, peeled and chopped
2/3 cup chopped pecans
Directions:
Directions:
Drain pineapple reserving juice. Add enough cold water to juice to equal 3 cups. Pour into large saucepan; bring to a boil; remove from heat. Add Jello; stir at least 2 minutes, until completely dissolved. Add cranberry sauce and stir until well blended. Pour into large bowl. Refrigerate 1 1/2 hours. Remove from refrigerator; stir in pineapple, apple, and nuts. Pour into serving dish and chill until firm.

 

 

 

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