Cranberry Molded Salad - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple
2 (3 oz.) pkg. cherry gelatin
2 c. boiling water
1 c. sugar
1/2 c. cold water
1 Tbsp. lemon juice
1 c. fresh cranberries, finely chopped
1 c. celery, finely chopped
1/2 c. walnuts, chopped
1 Tbsp. orange zest

Preparation

Drain crushed pineapple, reserving 1 cup of the syrup; set aside.
Combine gelatin, boiling water and sugar.
Stir until gelatin is dissolved.
Add cold water, reserved pineapple syrup and lemon juice.
Mix well.
Add cranberries, celery, nuts, orange zest and crushed pineapple.
Mix well.
Pour into 6-cup mold. Chill until set.
Remove from mold.
Serves 8 to 10.