Cranberry-Pineapple Congealed Salad
Recipe from Taste of the South

Cranberry-Pineapple Congealed Salad

by 13  people

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  • 1  20  ounce can 
    crushed pineapple, drained, reserving juice
  • 1  16  ounce can 
    whole-berry cranberry sauce
  • 1  12  ounce can 
    frozen lemonade concentrate, thawed
  • 1/2  cup 
  • 2 1/2  cups 
  • 3  3  ounces 
    packages cranberry-flavored gelatin
In a 13 x 9 x 2-inch baking dish, combine drained pineapple and cranberry sauce; set aside.
In a large saucepan, combine reserved pineapple juice, lemonade concentrate, sugar, and water. Bring to a boil over medium-high heat. Stir in gelatin.
Pour gelatin mixture over pineapple-cranberry mixture.
Cover and Refrigerate for 8 hours, or until firm
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