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Jellied Cranberry Salad
2 c Cranberries, fresh
2 Orange; unpeeled, seeded & cut into eighths
1 Carrot; scraped & cut into six pieces
1 c Pecans; OR
1 c Walnuts
3/4 c Sugar
8 oz Pineapple, unsweetened; crushed, drained
6 oz Jell-O, raspberry
1 c ;Water, boiling
1 c ;Water, cold, OR
1 c Ginger ale
Carrot curls; (garnish)
Position knife blade in food processor bowl. Add first four
ingredients; cover with lid, and pulse until finely chopped. Combine
cranberry mixture, sugar, and pineapple in a medium bowl, stirring
Dissolve raspberry gelatin in boiling water; stir in cold water or
ginger ale. Add gelatin mixture to cranberry mixture, and stir well.
Pour into a lightly oiled 6 1/2 cup mold. Chill until firm. Unmold on
a serving platter lined with leaf lettuce. Garnish, if desired.