Ingredients
- 475 ml boiling water
- 450 ml jellied cranberry sauce
- 260 gr pineapple (crushed)
- 190 gr raspberry gelatin
- 180 ml orange juice (fresh)
- 60 gr walnuts (chopped)
- 5 ml lemon juice (fresh)
Disolve gelatin in boiling water. Break up and stir in cranberry sauce, undrained pineapple, orange juice, lemon juice, and nuts. Pour into a shallow caserole dish. Chill until firm. Cut into squares and serve on lettuce leaves with salad dressing. From "Make It Better with CRANBERRIES" Cape Cod Cranberry Growers' Association, Founded 1888 P.O. Box 270 Carver, MA 02330
