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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: FAITH BRAZIEL
  • 1 can (20 oz.) crushed pineapple (with juice)
  • 1 can (16 oz.) whole berry cranberry sauce
  • 2 packages (4 oz. each) raspberry gelatin mix
  • 1 medium apple, chopped, plus extra slices for garnish
  • 2/3 cup chopped walnuts
Drain pineapple, reserving all of the liquid in a 1-quart liquid measuring cup. Remove 1 TBS of crushed pineapple and set aside for garnish.
Add enough cold water to the reserved liquid o measure 3 cups; pour into large saucepan. Bring to a boil and remove from heat. Add gelatin; stir at least 2 minutes until completely dissolved. Add cranberry sauce; stir until well blended. (Mixture will not be smooth because of cranberries.) Pour into bowl. Refrigerate 1 1/2 hours or until slightly thickened (the consistency of unbeated egg whites).
Stir remaining pineapple, apple and walnuts into gelatin; stir gently until well blended. Pour ino medium serving bowl.
Refrigerate 4 hours or until firm. Garnish with reserved crushed pineapple and add additional apple slices just before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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