1 17oz. can jellied cranberry sauce
1/2 cup Red Wine
1 package raspberry jello
2 Tablespoons lemon juice
Salt
1 cup chopped celery
1 cup chopped pecans
Place cranberry sauce in saucepan and crush with a fork.
Add wine and heat to simmering. Remove from heat and add
Jello. Stir till dissolved. Add lemon juice,salt celery
And pecans. Pour into molds or 13 x 9 pan.
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