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    Shimmering cranberry salad


    Source of Recipe


    Aunt Saunny

    1 (16 oz.) can whole berry cranberry sauce
    2 (3 oz.) packages orange gelatin
    1 (8 oz.) can crushed pineapple, undrained
    14 ounces ginger ale

    Combine cranberry sauce and gelatin in saucepan. Heat until gelatin
    dissolves. Stir in pineapple and ginger ale. When the fizzing has
    stopped, pour into mold or 9 inch pyrex dish. Chill until set. Serve
    on lettuce leaf with dollop of mayonnaise.

    Serves 9.
 

 

 

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