Cranberry Salad

  • 1 cup ground raw cranberries (drain if using blender or food processor)
  • 1 cup sugar
  • 1 (3 oz.) package lemon gelatin
  • 1 cup hot water
  • 1 cup crushed pineapple (drain, reserve juice)
  • 1 cup pineapple juice (reserved from pineapple)
  • 1 cup finely chopped celery
  • 1/2 cup chopped walnuts


  • Cass-Clay lemon yogurt or salad dressing for topping
  • fresh lettuce leaves for base
  1. Combine cranberries and sugar.
  2. Dissolve gelatin in hot water; add pineapple juice and chill until partially set. Add remaining ingredients.
  3. Pour into a 9-by-9-by-1 3/4-inch glass baking pan. Chill until set.
  4. Cut into squares; serve plain or on a lettuce leaf.
  5. Top each square with a dab of lemon yogurt or salad dressing.

Serves 9.

** Roberta Jochim, Bismarck (Capital Electric Co-op)

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