Ingredients
- 12 cranberries
- 10 bundt (pan)
- 2 celery stalks
- 1 water
- 1 soften gelatin (slightly)
- 3,800 ml saucepan
- 700 ml water (cold)
- 200 gr sugar
- 3 packages gelatin
- 1 package pineapple chunks
or 12-cup mold. Cover and refrigerate until set, at least 3 hours. 4. To serve, carefully unmold gelatin onto chilled platter.
