Molded Cranberry Fruit Salad

arrow_backBack to Recipes restaurantMore from Desserts restaurant_menuCurrent Recipe of the Week

1 8-ounce can crushed pineapple, drained, reserving juice
1/2 cup cranberry juice cocktail
2 tablespoons lemon juice
1 3-ounce package raspberry-flavored gelatin
1 16-ounce can whole berry cranberry sauce
1/2 cup chopped celery


1. Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Break up cranberry sauce with a fork. Stir into gelatin mixture.

2. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved.

3. Refrigerate until mixture begins to set. Stir in pineapple and celery.

4. Pour into a 4-cup mold. Chill until firm.

Makes 8 servings.

Nutrition facts per serving: calories 148, fat calories 0, protein 1 gram, carbohydrates 37 grams, fat 0 grams, cholesterol 0 mg, sodium 65 mg