Cranberry Salad - cooking recipe

Ingredients

1 envelope plain Knox gelatine
1/2 c. cold water
1 (17 oz.) can cranberry sauce
1/8 c. lemon juice or 1 Tbsp. if real lemon
1 (8 oz.) can crushed pineapple
1 c. chopped nuts
1/4 c. black walnuts (can be used instead of nuts)
1 c. chopped celery

Preparation

Soak gelatine in 1/2 cup cold water.
Melt cranberry sauce in double boiler.
Heat pineapple.
Add gelatine and lemon juice and add to melted cranberry sauce.
Cook until it starts to set, then add nuts and celery.
Put in Pyrex cake pan and refrigerate until ready to serve.