Cranberry-Pineapple Molded Salad

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READY IN: 20mins
Recipe by mollypaul

Like a jewel on your dinner table, this beautiful salad perfectly complements almost any meat. Easily assembled the night before, if desired. Chilling time not included in preparation time. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Drain pineapple.
  2. Heat one cup of the liquid and dissolve the gelatin; add remaining liquid, salt and sugar.
  3. Stir well and place in refrigerator.
  4. When partially thickened, add sherry, apples and cranberries.
  5. Pour into a ring mold and chill until firm.
  6. Unmold and fill center with pineapple chunks.

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