| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 16 | Servings | ||
INGREDIENTS
| 1 | pk | Gelatin,unflavored |
| Water | ||
| 1 | pk | Gelatin,cherry(6oz) |
| 1 | pk | Gelatin,lemon/lime(6oz) |
| 12 | oz | Cranberries,fresh/frozen |
| 2 | Celery stalks,medium | |
| 1 | cn | Pineapple chunks,drain(17oz) |
| 1 | c | Sugar |
INSTRUCTIONS
1. In 4-quart saucepan, evenly sprinkle unflavored gelatin over 2 cups water; let stand 1 minute to soften gelatin slightly. Cook over medium heat, stirring frequently, until gelatin completely dissolves. Remove saucepan from heat; stir in cherry and lemon/lime flavor gelatin until they completely dissolve. Stir in 3 cups cold water. Refrigerate until mixture mounds slightly when dropped from a spoon, about 1 hour. 2. Meanwhile, coarsely chop cranberries and mince celery; place in medium-sized bowl. Add drained pineapple and sugar, stirring until sugar completely dissolves. 3. Fold fruit mixture into thickened gelatin. Pour into 10" Bundt pan or 12-cup mold. Cover and refrigerate until set, at least 3 hours. 4. To serve, carefully unmold gelatin onto chilled platter. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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