1 (9 oz.) can crushed pineapple, drained
3 (3 oz.) pkgs. cherry gelatin
2 c. hot water
1/2 c. cold water
12 c. pineapple syrup
2 tbsp. lemon juice
Dash of salt
3/4 c. sugar
1 (16 oz.) pkg. ground cranberries
1/2 c. finely ground orange with peel
1 c. orange sections
3/4 c. chopped celery
1/3 c. coarsely chopped walnuts

Drain pineapple, reserve syrup. Dissolve gelatin in boiling water. Add cold water and pineapple syrup, lemon juice and salt. Chill. Add sugar to fruits and let stand until gelatin firms. Combine fruit mixture with gelatin and pour into mold, rinsed first with cold water. Refrigerate until serving time. Servings: 10-12.