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This recipe was submitted to the cookbook by Mrs. Michael Lattin. (Intersting web tidbit about Mrs. Lettin: In March, 1971, she and her husband both took part in the Spring: Ablaze With Fashion show in Elizabethtown, Pennsylvania, to benefit the local volunteer fire department. )
Ingredients
  • 1 lb. cranberries - 1 lb.
  • sugar (app. 2-c.)
  • 2 c. water
  • 1 c. (chopped) walnuts
  • red grapes
  • 6 oz. lemon gelatin powder
  • 1 small can crushed pineapple
Steps
  1. Halve, seed, & crush enough red grapes to yield 1-c.
  2. Place cranberries & water into pot.
  3. Stir in sugar to taste; then simmer till berries pop (app. 10-mins.).
  4. Stir gelatin into berries, till dissolved; then stir in grapes, walnuts, & pineapple.
  5. Pour mixture into mold & chill till firm.
  6. Unmold to serve.
Notes
  • The recipe does not call for draining the pineapple, but I suspect that you may have to if you want the dish to mold.
  • SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)
 

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