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| Thanksgiving Jellied Salad
1 cup of canned pineapple chunks, cut in smaller pieces (reserve the syrup)
two 3 ounce packages of cherry-flavored gelatin
2 cups of hot water
1 3/4 cup of cold liquid*
Dash of salt
3/4 cup of sugar**
1 1/2 cup of coarsely ground fresh cranberries (about 2 c. whole)**
1/2 cup of finely ground whole orange with peel**
1 small orange, seeded**
1 cup of orange sections, cut in pieces or canned mandarin orange sections**
3/4 cup of sliced celery
1/3 cup of coarsely broken nuts
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*Cold liquid is made up of: 2 tablespoons lemon juice, reserved pineapple syrup (about 1/2 cup) and water.
**Or instead of these ingredients Granmore puts out a glass jar of cranberry orange relish.
Drain the pineapple, reserving the syrup. Dissolve gelatin in hot water. Add the cold liquid and salt. Chill until partially set, about 1-1 1/2 hours. Meanwhile stir sugar into ground fruits. To the partially set gelatin, add ground fruit, pineapple, orange sections, celery, and walnuts. Pour into a 6 1/2 cup ring mold and chill until set, 2 more hours. Makes 10 to 12 servings.
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