Cranberry-Pineapple Congealed Salad

Recipe from Taste of the South
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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 sugar
  • 2 1/2 cups water
  • 3 3 ounces packages cranberry-flavored gelatin
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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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