Jellied Cranberry Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. raspberry gelatin
2 c. boiling water
1 c. cold water
3/4 c. pineapple juice
1 (20 oz.) can crushed pineapple, drained (save juice)
1 c. fresh red grapes, halved and seeded (optional)
1 c. walnuts, chopped
1 c. celery, chopped
1 (16 oz.) can whole cranberry sauce

Preparation

In a medium bowl, dissolve gelatin in boiling water and pineapple juice.
Stir in grapes, pineapple, walnuts and celery and refrigerate until the mixture has thickened to the consistency of unbeaten egg whites.
Stir in the cranberry sauce and spoon into a 12-cup mold.
Chill.
Yields 12 servings.