1 cup cranberries
1 cup sugar
3 oz lemon jello
1 small can crushed pineapple undrained
1/2 cup chopped celery
1/2 cup chopped pecans
Grind cranberries to a fine pulp. Add sugar and chill for 2-3 hours.
Dissolve jello in 1/2 cup boiling hot water. Chill for 10 min.
Remove zest of the orange, peel off white part, section and chop orange slices into small pieces. Squeeze all juice from pieces into bowl.
Add all of the orange to jello mixture.
Add cranberry mixture.
Pour into small pyrex and chill overnight.
Pairs Well With
None of us likes cranberry sauce so we have been eating this "salad" since as long as I can remember.