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Catholic Recipe: Coast-to-Coast Salad


  • 4 pounds (4 quarts) fresh cranberries
  • 2 quarts water
  • 6 cups sugar
  • 1 can (1 pound 13 ounces) crushed pineapple
  • 1-1/2 cups cold water
  • 12 envelopes unflavored gelatine
  • 1 quart sliced celery
  • 6 large heads iceberg lettuce, chopped
  • 3 cups mayonnaise


Serves: 50

Prep Time: 4 hours

Difficulty: N/A

Cost: n/a

For Ages:n/a



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Often Made With (1)

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Fruited gelatin is no longer as popular as in the 50s and 60s. If you wish to bring a little nostalgia, this is a nice fruit gelatin served over lettuce. The preparation time includes chilling time.


Cook cranberries in water until tender. Add sugar to cranberries; cook 5 minutes. Remove from heat. Drain crushed pineapple thoroughly. Add pineapple syrup to cold water. Soften gelatine in syrup-water mixture. Add to hot cranberries, stirring until dissolved. Chill. When gelatine begins to set, stir in drained pineapple and celery. Pour into flat pans to depth of 1 inch. Chill thoroughly. Cut into 2-1/2-inch squares. Serve on chopped iceberg lettuce with mayonnaise (1 Tablespoon per serving). Makes 50 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965