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Rosa's Fruit Salad

A vintage-style congealed citrus salad.
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Ingredients
  

  • 2 oranges
  • 2 grapefruit
  • 1 20 oz can pineapple chunks in fruit juice
  • 1 jar maraschino cherries
  • 1 box Knox gelatin (4 envelopes)
  • 1 cup sugar

Instructions
 

  • Peel and section grapefruit and oranges into a large bowl, adding juice as well.
  • Drain pineapples, reserving juice. Add pineapples to bowl with grapefruit and oranges.
  • Add 1 cup white granulated sugar and juice of two lemons and stir.  (If you want to cut the sugar, I've used as little as 1/2 cup and it still tasted sweet.)  
  • Dissolve gelatin in 1 cup of cold water.
  • Add water to pineapple juice to make 1 cup liquid total. Pour into a pan and bring to a boil. Combine hot pineapple juice with water and gelatin. Stir until combined and add to fruit.
  • If using a mold or small molds, line with maraschino cherries. Fill with fruit mixture and chill. If serving in a bowl or casserole, stir cherries into fruit and gelatin mixture and chill until set, usually 4-6 hours.