Cranberry Gelatin Salad

Let’s make it

1. Pulse the cranberries with the cold water in a blender until finely chopped, working in batches if needed. Keep all the liquid.
2. Stir all three gelatin mixes into the boiling water for about 2 minutes, until completely dissolved.
3. Stir in the cranberry mixture, drained canned pineapple, celery and sweetener. Taste and adjust sweetness.
4. Pour into a 9 × 13-inch dish. Cover and refrigerate at least 6 hours, or overnight, until firm. Cut into 18 portions or spoon into serving bowls.

From the complete review edition, page 39. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.