Cranberry Apple Salad

1 envelope unflavored gelatin
¼ cup cold water
¼ cup lemon juice
2 tablespoons sugar
1/8 tsp. salt
1 cup ginger ale
1/3 cup crushed pineapple
1/3 cup apple, cut in thin slivers
½ cup jellied cranberry sauce, cubed

Place gelatin in cold water; allow to stand for 2 minutes. Dissolve by placing over hot water. Add the lemon juice, sugar, salt and ginger ale. Allow to cool until it begins to thicken; fold in pineapple, apple and cranberry cubes. Pour into a mold. Place in refrigerator until firm. Serves 4-6.

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Remember Your Great Southern Chefs
by Chris Tramel


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