Red Lion Cranberry Salad


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Full of “goodies,” this easy salad does not require dressing. Great for buffets. Do not use fresh pineapple as it will interfere with gelling. –The Red Lion Inn, Stockbridge, Massachusetts


1 cup chopped and cored Mcintosh apples
1 cup raw cranberries
1 cup sugar
1 package lemon Jello
1 cup boiling water
1 cup canned pineapple juice
1/2 cup Tokay grapes
1/4 cup chopped walnuts
1 cup canned crushed pineapple


Grind apples and cranberries in food grinder. Add sugar and set aside. In a 1-½ to 2-quart dish, dissolve Jello in boiling water and add pineapple juice. When Jello is softly set, add apple and cranberry mixture, grapes, walnuts, and crushed pineapple.

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Serves 8-10

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