Congealed Cranberry Salad - cooking recipe

Ingredients

1 pkg. raspberry jello
1 Tbsp. Knox gelatine
1 lb. cranberries
1 c. sugar
1 orange
3/4 c. diced celery
1 c. chopped pecans

Preparation

Prepare jello according to directions.
Soak Knox gelatine in 1/2 cup cold water.
Add to jello that has been dissolved in 1 cup of hot water before you add the cup of cold water.
Put cranberries and orange that has been peeled and cut up, through food chopper.
Add sugar and let stand 10 minutes.
Add celery and nuts.
Stir in jello mixture and refrigerate until firm.