CRANBERRY-ORANGE SALAD
1-9 oz. (1 cup) crushed pineapple
1-3 oz. package cherry gelatin
1/2 cup sugar
1 cup hot water
1 Tbl. lemon juice
1 cup ground fresh cranberries (grind before measuring)
1 cup chopped celery
1 small orange (peel included, but remove seeds, then grind)
1/2 cup walnuts or pecans
Drain pineapple (save syrup/juice). Add enough water to syrup to make 1/2 cup liquid. Dissolve gelatin and sugar in hot water. Add reserve syrup and lemon juice. Chill until partially set. Then add crushed pineapple, chopped celery, ground cranberries, ground orange and pecans. Mix well. Pour into 5 cup ring mold. Chill overnight. Makes 8 to 10 servings.
