Cranberry Salad With Marshmallows - cooking recipe

Ingredients

16 ounces cranberries, frozen in the bag
1 medium orange, peeled, can add zest of 1/2 orange for more zip
1 cup granulated sugar
1 cup pineapple bits, drained well
1 cup celery, diced
1 cup apple, any, cored, diced, with peels
1 cup pecans, chopped
1 cup small marshmallow, snipped in half
3 ounces lemon gelatin
1 cup water, boiling

Preparation

Grind frozen cranberries with orange. Mix with sugar. Cover and store overnight. If using a food processor, leave chunky. If you over process the cranberries in the food processor, and the cranberries are too wet, remove some of the liquid.
The following day:
Mix gelatin with hot water, stir until gelatin is dissolved. Refrigerate and chill until gelatin is moderately set.
In the mean time, in a large bowl: Snip marshmallows in half. If using large marshmallows snip into several smaller pieces. NOTE: if you do not snip them they will float to the top of the mold and not be incorporated into the mold.
Add drained pineapple to cranberry - orange mixture; add marshmallows. Toss to combine.
Prepare celery, apples, pecans. Add to above mixture.
Once gelatin is moderately jelled, add to all the other ingredients and combine well.
Pour into your favorite serving bowl.
Refrigerate, preferably all day or overnight. The relish will be thick like a cranberry relish, it will not set up in the bowl.
Best if prepared 2 days in advance.