Cranberry-Pineapple Congealed Salad
Recipe from Taste of the South

by 13  people

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    1  20  ounce can 
    crushed pineapple, drained, reserving juice
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    1  16  ounce can 
    whole-berry cranberry sauce
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    1  12  ounce can 
    frozen lemonade concentrate, thawed
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    1/2  cup 
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    2 1/2  cups 
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    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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