Arlene’s Cranberry Salad

Sunday, December 19th, 2010

Ingredients

  • 2 cans whole cranberries
  • 1 large can pineapple chunks, drained
  • 2 cups purple grapes cut in half and seeded
  • 2 cups walnuts, coarsely chopped
  • 2 oranges
  • 3 packages raspberry gelatin

Directions

Blend 1 can cranberries in blender until smooth and heats to boiling and mix in gelatin.  When completely dissolved cool.  Cut up pineapple chuncks in small pieces and use 2 cups.  Mix together with graphes and nuts.  Cut up 2 large oranges, seed, put in blender and blend until orange rind is very small.  Mix all ingredients together with rest of cranberries.  Put in individual or ring mold.  Refrigerate for 24 hours.  Serves 12 individual or 1 large mold.

Comments are closed.