Holiday Salad - cooking recipe

Ingredients

1 (8 1/4 oz.) can crushed pineapple
1 (3 oz.) pkg. raspberry jello
1 (16 oz.) can whole cranberry sauce (Ocean Spray)
1 tsp. grated orange peel
1 (11 oz.) can mandarin oranges, drained
1 c. whipping cream

Preparation

Drain pineapple; reserve syrup.
Add boiling water to syrup to make 1 cup.
Dissolve jello in hot liquids; stir in cranberry sauce and orange peel.
Chill until partially set.
Fold in orange sections and pineapple.
Whip cream and fold into mixture. Pour into 6-cup mold.
Chill until set.
Unmold; garnish with a few green grapes that have been dipped in beaten egg whites and granulated sugar, to coat.