Cranberry Lemonade Salad - cooking recipe

Ingredients

2 c. cranberry juice cocktail, chilled
2 envelopes unflavored gelatin
1 c. canned pineapple juice, well chilled
1 (6 oz.) can frozen pink lemonade concentrate
1/2 c. chopped celery
1/4 c. pecans
1 (11 oz.) can mandarin oranges

Preparation

Place 1 cup of the cranberry juice in a small saucepan. Sprinkle gelatin over juice.
Let stand 5 minutes to soften.
Place over low heat and stir constantly until gelatin is dissolved. Combine gelatin mixture, the remaining 1 cup cranberry juice, pineapple juice and frozen lemonade in a metal bowl.
Stir until lemonade is melted.
Chill mixture over a bowl of ice water until the consistency of unbeaten egg white, stirring occasionally. Gently fold in celery, nuts and oranges.
Pour into a 5-cup mold and chill until firm (about 3 hours).