The two times when I serve cranberries are Thanksgiving and Christmas. This year I decided that I wanted to try something new. This is light and sweet, but not too sweet. It's perfect as a side dish or dessert.
20 oz. crushed pinapple, juice drained and serverved
1 c. water
2 3 oz. packs of strawberry jellow
16 oz. can whole berry cranberry sauce
3 Tbl. lemon juice
2 c. Sour cream
1/2 c. Chopped walnuts
In a saucepan, heat pineapple juice and water to boiling; remove and add gelatin. Add cranberry sauce, lemon juice. Chill until slightly set. Add sour cream, pineapple and walnuts. Chill until firm.