Cranberry Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. cherry gelatin
1 1/2 c. boiling water
2 tsp. grated orange rind (optional)
1 (16 oz.) can whole cranberry sauce
1 (8 oz.) can crushed pineapple, drained
1/2 c. finely chopped celery
1/2 c. chopped pecans

Preparation

In a saucepan, dissolve the gelatin in boiling water and stir in the orange rind and cranberry sauce. Refrigerate the mixture until it is thickened. Remove from the refrigerator and stir in the pineapple, celery and pecans. Pour the mixture into a lightly oiled 1 1/2-quart mold. Refrigerate the salad until it is firm. Unmold the salad on the lettuce leaves. Serves 10 to 12.