#40 Cranberry Gelatin Mold

This recipe is from Taste of Home (December/January 2007, p36). It can be found online at http://www.tasteofhome.com/recipes/Cranberry-Gelatin-Mold-2

Ingredients:

• 2 packages (3 ounces each) raspberry gelatin
• 3 cups boiling water
• 1 can (14 ounces) whole-berry cranberry sauce
• 2 tablespoons lemon juice
• 1 can (8 ounces) unsweetened crushed pineapple, drained

Directions:

1. In a large bowl, dissolve gelatin in boiling water.

2. Stir in cranberry sauce and lemon juice until blended. Chill until partially set.

3. Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray.

4. Refrigerate until firm. Unmold onto a serving platter.

(Serves 8)

NOTES Online the recipe asks for 1/2 cup of chopped celery. I omitted it because I am of the belief that jello should not be crunchy. If you feel differently...add the celery! I tried this dessert at Christmas time and really liked it!