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Fresh Cranberry Salad
by Genevieve Seeger, Sheldon

2 boxes (3oz.) raspberry Jello
2 cups boiling water
1-1/2 cups white sugar
1 lb. fresh cranberries
1 lb. crushed pineapple, drained
3–4 apples, peeled and chopped
1/2 cup nutmeats (optional)

Dissolve Jello and sugar in boiling water. Grind cranberries; add pineapple. Mix all together and refrigerate overnight.

 

 


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