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Molded Fresh Cranberry Salad

Serves: 8

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   2 cups water
   3/4 cup sugar
   1 12-ounce package cranberries
   1 6-ounce package gelatin orange
   1 8 1/2-ounce can crushed pineapple
   1/2 cup celery chopped
   8 tablespoons sour cream
   1 orange sliced


Heat water, sugar, and cranberries in saucepan and boil 5 minutes. Stir in gelatin till dissolved. Add pineapple with juice and celery. Pour into 8 individual molds. Refrigerate till firm, at least 6 hours. Unmold on salad greens. Garnish each serving with sour cream and an orange slice.

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