3 small (3 oz.) boxes strawberry Jell-O or gelatin (total 9 oz.)
1/4 c. sugar
1 lb. cranberries, rinsed
1 large orange, washed
1 lb. English walnuts

Prepare Jell-O according to directions on package. Add sugar and stir with Jell-O to dissolve. Use pineapple juice as part of cold liquid. Using food processor or grinder, chop cranberries, whole orange with peeling (remove seeds) and English walnuts. Add to Jell-O mixture and place in refrigerator to set for at least four hours or overnight. This will keep well for several days. My mother, Florence Redman, always served this recipe for Thanksgiving and Christmas dinners.