Cranberry Congealed Salad - cooking recipe

Ingredients

1 (12 ounce) package fresh cranberries
1/2 cup sugar
3 (3 ounce) packages raspberry Jell-O gelatin
2 cups boiling water
2 cups cranberry juice
1 (8 ounce) can crushed pineapple, undrained
1 cup celery, diced
2/3 cup pecans, chopped, toasted
lettuce leaf

Preparation

Put cranberries in the food processor; process 30 seconds or until coarsely chopped.
In a bowl, mix together the cranberries and sugar; set aside.
In another bowl, stir together the jello and boiling water for 2 minutes or until jello is dissolved.
Add the cranberry juice; stir to combine; cover and chill 30 minutes or until consistency is that of an unbeaten egg white.
Add in cranberries, pineapple, celery, and pecans; gently fold.
Spoon mixture into a greased 10-inch bundt pan; cover and chill for 8 HOURS or until firm.
Unmold onto a lettuce-lined plate.