Categories: Congealed Salad

Ingredients

• 1 (12 ounce) package fresh cranberries
• 1/2 cup sugar
• 3 (3 ounce) packages raspberry Jell-O gelatin
• 2 cups boiling water
• 2 cups cranberry juice
• 1 (8 ounce) can crushed pineapple, undrained
• 1 cup celery, diced
• 2/3 cup pecans, chopped, toasted
• lettuce leaf

Directions

1. Put cranberries in the food processor; process 30 seconds or until coarsely chopped.

2. In a bowl, mix together the cranberries and sugar; set aside.

3. In another bowl, stir together the jello and boiling water for 2 minutes or until jello is dissolved.

4. Add the cranberry juice; stir to combine; cover and chill 30 minutes or until consistency is that of an unbeaten egg white.

5. Add in cranberries, pineapple, celery, and pecans; gently fold.

6. Spoon mixture into a greased 10-inch bundt pan; cover and chill for 8 HOURS or until firm.

7. Unmold onto a lettuce-lined plate.

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