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CRANBERRY - ORANGE JELLO SALAD 
1 (6 oz.) pkg. raspberry gelatin
1 c. boiling water
1 (20 oz.) can crushed pineapple, drained, save juice
1 1/2 tbsp. lemon juice
1 (14 oz.) jar cranberry-orange relish
1 c. diced apples
1/2 c. broken pecans
1/4 c. celery, chopped

Dissolve gelatin in one cup boiling water. Add enough water to liquid drained from pineapple to make one cup. Stir into gelatin mixture. Add lemon juice. Chill until slightly thickened. Fold in pineapple, cranberry - orange relish, pecans, apples and celery. Chill 24 hours before serving.
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