Thanksgiving Salad - cooking recipe

Ingredients

1 can cranberry sauce
1 (3 oz.) box raspberry jello
grated rind of one small orange
1 small can crushed pineapple, drained
1 diced apple
pinch of salt

Preparation

Dissolve
jello
in
one
cup
hot
water and pineapple juice. Melt
cranberry
sauce
in
saucepan on low heat until smooth and
mushy.
Mix
with all other ingredients and chill until thickened
and then add diced apple.
Spoon into 8-inch square dish,
sprayed with Pam or salad oil for easy removal. Chill until
firm.
Cut
in squares and serve on lettuce with mayonnaise or Cool Whip.
Serves 8.