Christmas Salad

Forget?! … oops.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Christmas Salad

Cook 4 cups cranberries (1 pkg.) in juice from one #2 can pineapple (crushed).

Drain cranberries and add enough water to juice to make 3 1/2 cups. Soak 2 envelopes Knox gelatine in 1/2 cup water. Stir gelatine into cooked cranberries. Cool and add 1 cup waltnuts, 1 cup grapes sliced and seeded, 1 cup diced pineapple. Serve with dressing.



Yesterdish reminder: A #2 can of pineapple is 20 ounces by weight.

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