Cranberry Salad - cooking recipe

Ingredients

1 (15 1/4 oz.) can unsweetened crushed pineapple (undrained)
1 (16 oz.) pkg. lemon-flavored gelatin
1 (16 oz.) can whole-berry cranberry sauce
1 c. ginger ale
1 c. chopped celery
1/2 c. chopped pecans

Preparation

Drain pineapple, reserving the juice; set pineapple aside. Add enough water to the juice to measure 2 cups.
Bring to a boil and remove from heat.
Add gelatin, stirring well until gelatin dissolves.
Add cranberry sauce, stirring until blended.
Stir in ginger ale, pineapple and celery.
Pour mixture into a lightly oiled 13 x 9 x 2-inch dish.
Cover and chill until firm.
Yields 15 servings.