Moore's Cranberry Gelatin Salad

By: Mary T. Moore

"This recipe uses fresh cranberries, pineapple, orange, grapes and apples. Delicious with turkey, chicken or ham."

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Original Recipe Yield 10 - 12 servings

Add the sugar to the gelatin. Stir in the boiling water and stir until the gelatin is dissolved. Stir in the cold water or the pineapples juice. Chill until gelatin is thick.
Finely grind the cranberries and the orange in food processor or run through the meat grinder.
Add the ground cranberry mixture, drained crushed pineapple, grapes and cubed apples to the thickened gelatin. Pour mixture into one 9x13 inch pan or a large bowl. Refrigerate overnight before serving.