Souder Family Cranberry Jello Salad - cooking recipe

Ingredients

1 lb fresh cranberries
1 3/4 cups sugar
3 1/2 cups water
2 (3 ounce) packages of raspberry gelatin powder
1 cup finely chopped celery
1 cup finely chopped walnuts
20 ounces crushed pineapple (with juice)

Preparation

Cook cranberries and sugar in 1 1/2 cups of water until cranberries have popped (split open).
Pour raspberry gelatin mix into cooked cranberries and stir until dissolved.
Add 2 cups cold water and let cool for 2 hours.
If desired, transfer to a serving bowl or storage container.
Mix in celery, walnuts and undrained crushed pineapple.
Chill in refrigerator until firm, approximately 3 - 4 hours, overnight is ideal.