Cranberry Salad - cooking recipe

Ingredients

1 (8 1/4 oz.) can crushed pineapple, drained (liquid reserved)
1 envelope (1 Tbsp.) unflavored gelatin
3/4 c. cranberry sauce or raw cranberries
2 c. water
1 (3 oz.) pkg. cherry flavored gelatin
1/2 c. chopped celery
1/2 c. chopped pecans

Preparation

Add enough water to pineapple liquid to make 1/2 cup.
Soak unflavored gelatin in this mixture.
Dissolve cranberry sauce over low heat, or if you use raw cranberries, chop them up through a food grinder.
Dissolve cherry gelatin and unflavored gelatin mixture in hot cranberry sauce.
Add pineapple, celery and pecans. Pour into a mold and chill until congealed.
Yields 8 to 10 servings.