Congealed Cherry Salad - cooking recipe

Ingredients

1 (16 oz.) can pie cherries
2 boxes (3 oz.) cherry jello
1 (8 oz.) can crushed pineapple
dash of salt
3/4 c. pecans, chopped
3/4 c. sugar
1 lemon, juice and rind
1 orange, juice and rind

Preparation

Grate rinds; set aside.
Squeeze juice.
Combine this juice with juice from cherries and pineapple in a saucepan.
Add sugar; bring to a boil.
Add jello and dissolve.
Add other ingredients. Mold and chill.
Serves 12.