Lemon-Cranberry Congealed Salad
Lemon-Cranberry Congealed Salad is an moderately easy dinner. Made with 2 c. fresh cranberries, 1 c. water, 1 (20 oz.) can crushed pineapple, undrained, about 1 1/2 c. cranberry juice cocktail and 1 (3 oz.) pkg. raspberry-flavored gelatin, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π¨βπ³ Instructions
Cook cranberries in water over medium heat until berries pop (about 5 minutes).
Do not drain; set aside.
Drain pineapple, reserving juice; set pineapple aside.
π· Perfect Pairings
Complete your meal with these
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