Crunch Pineapple Cranberry Mold - cooking recipe

Ingredients

1 (No. 2) can (2 1/2 c.) crushed pineapple
2 pkg. (3 oz. each) lemon flavored gelatin
water
3 Tbsp. shredded or chopped orange peel
2 c. whole cranberry sauce (two No. 2 cans)
1/3 c. chopped walnuts or pecans (optional)
1/2 c. lemon juice

Preparation

Drain syrup from pineapple and add enough water to make 1 1/2 cups liquid.
Heat to boiling; pour over gelatin.
Stir until completely dissolved.
Stir in pineapple and remaining ingredients.
Turn into a 10-inch ring mold and chill until firm. Unmold and garnish with pineapple slices and salad greens as desired.
Serves 10.
Can be frozen.