Cranberry Salad

The Record’s “Recipe of the Week”:
Cranberry Salad by Virginia Setlik

1 regular size can whole cranberries
1 small can crushed pineapple with juice
3/4 cup water
3 oz. pkg. cherry Jell-O
1/2 cup chopped pecans, optional

Dissolve the cranberries in the water in a saucepan over medium heat. When hot, add the Jell-O and dissolve. Add the pineapple with juice and the pecans. Transfer to a serving dish and refrigerate until set.


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