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Cranberry Salad
serves 8

This recipe was sent from Wilma Stone, a daily recipe subscriber. This is a great salad to eat with your Thanksgiving feast.

1 pkg. of lemon gelatin
1 (15 oz) can Ocean Spray Cranberry Sauce, either jellied or whole berry
1 (11 oz) can crushed pineapple (un-drained.)
1 cup chopped pecans
2/3 cup finely chopped celery
1/2 cup sugar
2/3 cup very hot water.

Dissolve gelatin in hot water. Mash cranberry sauce and mix with pineapple. Beat until lumps disappear. Add remaining ingredients. Pour into a sprayed mold and refrigerate 24 hours.

Note: I use jellied cranberry sauce and add an extra envelope of gelatin with the package of lemon gelatin. The mold will stand up better.

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