Thursday, March 20, 2014

Cranberry-Pineapple Congealed Salad






Ingredients:
  • 1  20  ounce can crushed pineapple, drained, reserving juice
  • 1  16  ounce can whole-berry cranberry sauce
  • 1  12  ounce can frozen lemonade concentrate, thawed
  • 1/2  cup sugar
  • 2 1/2  cups water
  • 3  3  ounces packages cranberry-flavored gelatin

Directions:


1. In a 13 x 9 x 2-inch baking dish, combine drained pineapple and cranberry sauce; set aside.
2. In a large saucepan, combine reserved pineapple juice, lemonade concentrate, sugar, and water. Bring to a boil over medium-high heat. Stir in gelatin.
3. Pour gelatin mixture over pineapple-cranberry mixture.
4. Cover and Refrigerate for 8 hours, or until firm


Source:  tasteofthesouth.com

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