Molded Cranberry Salad - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple in own juice
1 (3 oz.) pkg. raspberry gelatin
1 (16 oz.) can whole berry cranberry sauce
1/4 c. chopped celery
1/4 c. chopped nuts

Preparation

Drain pineapple; save juice, adding enough water to make 1 1/4 cups liquid.
In a saucepan, bring to boil.
Remove from heat; stir in gelatin until dissolved.
Break up cranberry sauce with a fork; stir into gelatin mixture.
Cool until mixture begins to thicken.
Stir in crushed pineapple, celery and nuts.
Pour into oiled mold.
Chill until set.
Makes 8 servings.