1 (16 oz.) can jellied cranberry sauce
1/2 c. crushed pineapple, drained
1/2 c. diced celery
1 lg. orange Jello
2 tsp. grated orange rind
1 1/2 c. boiling water
Red food coloring (optional)
Chopped nuts (optional)

Dissolve Jello in boiling water. Add orange rind and cranberry sauce. Stir until sauce is blended. Chill until thickened. Add red coloring to celery, let stand. Stir in pineapple, celery and nuts. Pour into 1 1/2 quart mold (Pam it first). Chill into firm. Unmold on greens. 10 to 12 servings.