Serves: 8
Total Calories: 211
Dissolve jello and sugar in one cup boiling water. Drain pineapple. Reserve the syrup and add enough water to make 1/2 cup. Add syrup and lemon juice to jello. Chill until partially set. Add cranberries, orange, celery and nuts. Pour into individual molds and chill overnight. Serve with lettuce and mayonnaise.
This Molded Cranberry Salad recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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