Cranberry Salad - cooking recipe
Ingredients
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2 (3 oz.) boxes cherry or orange jello
1 c. boiling water
1 (20 oz.) can crushed pineapple, drained
1 (19 oz.) jar cranberry-orange relish
1 apple, chopped
1 c. celery, chopped
2 Tbsp. lemon juice
1 c. chopped nuts (pecans)
Preparation
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Dissolve jello in the cup of boiling water.
Add cold water to make 1 cup.
Add lemon juice.
Mix together until semi-congealed. To crushed pineapple, add the nuts, celery, cranberry relish and apple.
Pour into a 2-quart dish (oblong).
Chill; cut into squares.
Serves 12 to 15.
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