Molded Cranberry Salad - cooking recipe

Ingredients

1 (6 ounce) package strawberry Jell-O gelatin dessert
2 cups boiling water
1 teaspoon finely grated orange rind
1 (14 ounce) can crushed pineapple with juice, drained well,reserving juice
2 tablespoons lemon juice
1 cup fresh cranberries, stemmed,sorted,washed and chopped
1/2 cup finely diced celery
1/2 cup walnuts, coarsely chopped

Preparation

Dissolve gelatin in simmering water in large heatproof bowl.
Stir in orange rind.
Pour reserved pineapple juice into 2-cup measure.
Add lemon juice and enough cold water to total 2 cups.
Stir into gelatin mixture.
Refrigerate 1 to 1 1/2 hours or until consistency of unbeaten egg whites.
Fold in cranberries, celery, walnuts and pineapple.
Pour into lightly oiled 1-quart fluted ring mold or crown mold.
Chill at least 25 hours or until very firm.
When ready to serve, loosen edge of mold with thin knife.
Dip mold quickly in hot water to loosen salad, then invert onto serving plate.
Cut in slim wedges to serve.