Congealed Cranberry Salad - cooking recipe

Ingredients

1 bag fresh cranberries
2 small boxes orange jello
1 envelope plain gelatin, softened in 1/2 c. warm water
2 c. boiling water
1 whole seedless orange
juice of 2 oranges
1 c. celery, chopped
1/2 to 1 c. pecans
2 c. sugar

Preparation

Pour hot water over jello; when dissolved, add gelatin which has been softened.
Add orange juice; sit in refrigerator to congeal slightly.
Grind cranberries and orange, cut in quarters (leave peel on).
Mix with chopped celery and chopped pecans.
Pour 2 cups of sugar over ground ingredients and let stand for 30 minutes, then mix in jello and pour into mold.
Refrigerate until firm.
This will fill a green Tupperware circular mold with the hole in the center.