Cranberry Congealed Salad

Name: Cranberry Congealed Salad
Prep time: 40 min
Cook time: 8 h
Total time: 8 h 40 min
Yield: 12 serving(s)
Ingredients: 1 (12 ounce) package fresh cranberries; 1/2 cup sugar; 3 (3 ounce) packages raspberry Jell-O gelatin; 2 cups boiling water; 2 cups cranberry juice; 1 (8 ounce) can crushed pineapple, undrained; 1 cup celery, diced; 2/3 cup pecans, chopped, toasted; lettuce leaf

Submitted by ratherbeswimmin

"A beautiful and delicious holiday salad. Long chill time."

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Ready In:: 8hrs 40mins
Ingredients:: 9
Serves:: 12

ingredients

1 (12 ounce) package fresh cranberries
¹⁄₂ cup sugar
3 (3 ounce) packages raspberry Jell-O gelatin
2 cups boiling water
2 cups cranberry juice
1 (8 ounce) can crushed pineapple, undrained
1 cup celery, diced
²⁄₃ cup pecans, chopped, toasted
lettuce leaf

directions

Put cranberries in the food processor; process 30 seconds or until coarsely chopped.
In a bowl, mix together the cranberries and sugar; set aside.
In another bowl, stir together the jello and boiling water for 2 minutes or until jello is dissolved.
Add the cranberry juice; stir to combine; cover and chill 30 minutes or until consistency is that of an unbeaten egg white.
Add in cranberries, pineapple, celery, and pecans; gently fold.
Spoon mixture into a greased 10-inch bundt pan; cover and chill for 8 HOURS or until firm.
Unmold onto a lettuce-lined plate.