Cranberry Salad with Mayonnaise Cream


  • 1 cup raw cranberries ground
  • 1 cup sugar
  • 1 pkg lemon gelatin
  • 1 cup hot water
  • 1 cup crushed pineapple drain and save syrup
  • 1 cup pineapple syrup
  • 1/2 cup English walnut pieces
  • 1 cup chopped celery


  1. Combine ground cranberries and sugar. Dissolve gelatin in hot water; add the syrup. Chill until partially set. Add the cranberry mixture, pineapple, walnuts, and celery. Pour into an oiled 9-inch square pan or dish. Chill until firm. Cut in squares. Serve on crisp lettuce leaves or curly endive. Pass the mayonnaise cream - recipe below