Cranberry Salad - cooking recipe

Ingredients

2 c. cranberries
2 c. water
2 c. sugar
2 (3 oz.) boxes lemon gelatin (try sugar-free to reduce calories)
1 envelope unflavored gelatin
1 (No. 2) can crushed pineapple, drained
1 c. finely diced celery
1/2 c. finely chopped pecans

Preparation

Cook cranberries and water in 3-quart saucepan until berries are soft.
Add sugar, gelatin and juice from pineapple.
Stir until dissolved, then cool until thickened.
Add pineapple, celery and nuts.
Stir until thoroughly mixed.
Pour into 3-quart mold or container.
Chill until firm.
Serves 20 to 24.