LEMON CRANBERRY CONGEALED SALAD Recipe

Cook cranberries in water over Medium heat until berries pop (about 5 minutes. Do not drain; set aside. Drain pineapple, reserving juice; set aside. Add enough cranberry juice cocktail to pineapple juice to make 2 cups; bring to a boil. Add gelatins, stirring until granules dissolve. Chill until mixture is the consistency of unbeaten egg white. Stir in cranberries, reserved pineapple, and pecans. Pour into a lightly oiled 6-cup mold. Chill until firm. Unmold to lettuce leaf if desired. Yields 10 to 12 servings.