Gertrude Allen, a former long-time choir member, would always bring this dish to choir
gatherings. Barb Holquist made it for the choir party this year, and it was a hit!
Ingredients
4 cups (1 pound) fresh cranberries, chopped
1 large apple, chopped
1 cup nuts, chopped
1 orange, chopped
1 cup boiling water
1 20-ounce can crushed pineapple (drain and save juice)
2 cups sugar
6 ounces cherry jello (any red jello will work)
Instructions
Combine cranberries, orange, and sugar; let stand for several hours. Add pineapple, apple, and nuts to cranberry mixture
Heat pineapple juice and water to a boil; add jello and stir to dissolve. Pour over cranberry mixture and mix well.
Chill until set.
–Gertrude Allen (submitted by Barb Holquist)
Cranberry Congealed Salad
Click here to download a printable version. Recipe provided by Gertrude Allen (submitted by Barb Holquist).