JUNE'S HOLIDAY CRANBERRY SALAD

Last Saturday we went to the funeral of a dear friend's mother, June. We never personally met her, but after listening to her four grandchildren talk about their experiences with her, I wish we had. She sounded like a really fantastic wife, mother, grandmother, and great grandmother. Her oldest granddaughter, our friend Mike's daughter, reproduced one of June's favorite recipes and had copies for everyone attending the service. Yesterday I made the salad.

It is so delicious, I wanted to share it with you while you still had time to make it before tomorrow and Turkey Day. It's one of those congealed salads though that you won't want to just have it on Turkey Day. 

I did use sugar free cherry and raspberry jell-o to cut down on the sugar.

Click here for a printable version of just the recipe.

JUNE'S HOLIDAY CRANBERRY SALAD

1       small (4-serving size) cherry jell-o
1       small (4-serving size) raspberry jell-o
2       cups hot water
1       (14-oz) can jellied cranberry sauce 
1       (16-oz) package frozen sliced strawberries, thawed
1       (20-oz can) crushed pineapple in its own juice

In a large mixing bowl, empty jell-o packages and add the hot water.

Whisk for 2 minutes to dissolve the jell-o.

Mash the cranberry sauce with a fork.

Add the cranberry sauce, strawberries, and crushed pineapple with juice to the jell-o mixture.

Stir.

Pour mixture into a 9 x 13 - inch glass pan. Refrigerate til congealed. (Will take several hours)