Double Cranberry Relish Mold - cooking recipe

Ingredients

1 (3 oz.) pkg. raspberry Jell-O
1 (3 oz.) pkg. lemon Jell-O
2 c. boiling cranberry juice
1 (8 oz.) can crushed pineapple in juice
2 c. fresh or frozen cranberries
1 unpeeled, small orange, quartered and seeded
1 c. chopped celery
1/2 c. chopped walnuts
1 c. cold water
1 Tbsp. lemon juice

Preparation

Combine raspberry and lemon gelatin with sugar in a large bowl.
Pour boiling cranberry juice over, stirring to dissolve. Stir in cold water, undrained pineapple and lemon juice.
Chill until as thick as unbeaten egg whites.
Put cranberries and orange through food grinder.
Combine with celery and nuts.
Fold into gelatin mixture.
Pour into an 8 1/2-cup mold or a 12 x 7 1/2 x 2-inch baking dish.
Chill until firm.
Unmold onto serving platter.
Garnish with celery tops and sugared whole cranberries, if you wish.