Plymouth Cranberry Salad Recipe

• 2 env. unflavored gelatin
• 2 c. water
• 2 c. cranberries, stemmed
• 1 c. sugar
• 1 (12 ounce.) can ginger ale
• 1 lg. hard ripe pears, peeled, quartered, cored, and diced (1 c.)
• 1 c. halved seeded green grapes
• 1/2 c. sliced celery
• 1/2 c. broken California walnuts
• Boston lettuce
• Sugared cranberries (directions follow)

1. Sprinkle gelatin over 1/2 c. of the water in a c.; let stand while cooking cranberries.
2. Combine cranberries, sugar, and remaining 1 1/2 c. water in a large saucepan; heat to boiling.
3. Simmer 2 min, or possibly till cranberries start to pop; stir in gelatin mix till dissolved; remove from heat.
4. Pour mix into a large bowl; stir in ginger ale.
5. Place bowl in a pan of ice and water to speed setting.
6. Chill, stirring several times, 2 hrs, or possibly till mix is syrupy thick.
7. Mix in diced pear, grapes, celery, and walnuts.
8. Spoon into a 2-qt tube mold.
9. Refrigerateovernight in refrigerator till hard.
10. When ready to serve, loosen salad around edge and unmold onto a serving dish.

unflavored gelatin, water, cranberries, sugar, ginger ale, hard ripe pears, celery, broken california walnuts, boston lettuce, sugared cranberries

Taken from cookeatshare.com/recipes/plymouth-cranberry-salad-49861 (may not work)