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    Cape Cod Cranberry Salad


    Source of Recipe


    Aunt Saunny

    1 can (about 9 oz) pineapple tidbits
    1 pkg (3 oz) cherry gelatin
    1 lb can jellied cranberry sauce
    1/4 c lemon juice
    1 (8 oz) carton cottage cheese
    1/2 c thinly sliced celery
    1/2 c chopped walnuts

    Drain syrup from pineapple into a measuring cup; add water to make one
    cup. Heat to boiling; stir into gelatin in in a medium size bowl until
    gelatin dissolves.
    Beat in cranberry sauce and lemon juice.
    Chill 45 minutes or until slightly thickened.
    Stir in pineapple, cottage cheese, celery and nuts; spoon into a 6 c
    mold.
    Chill till firm.
 

 

 

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