Holiday Cranberry Salad - cooking recipe

Ingredients

3 envelopes unflavored gelatin
1/2 c. cold water
15 1/4 oz. can crushed pineapple
2 c. sugar
4 c. fresh cranberries
1/2 c. seedless green grapes
1 c. chopped pecans

Preparation

Soften gelatin in cold water; set aside.
Drain pineapple, reserving juice.
Set pineapple aside.
Add enough water to juice to make 3 1/2 cups.
Bring juice mixture and sugar to a boil.
Add cranberries and cook 7 to 10 minutes or until berries pop.
Stir in softened gelatin.
Chill until consistency of unbeaten egg whites.
Stir in grapes, pecans and pineapple.
Pour into lightly oiled 8 cup mold.
Chill until firm.
Yield:
12 servings.