1 8-ounce can crushed pineapple, drained, reserving juice
1/2 cup cranberry juice cocktail
2 tablespoons lemon juice
1 3-ounce package raspberry gelatin
1 16-ounce can whole berry cranberry sauce
1/2 cup chopped celery

Combine reserved pineapple juice, cranberry juice and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture.

Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold if desired. Chill until firm.

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