2 bags Cranberries (chopped in a food processor or coarse grinder)
2 cans crushed pineapple (drain and save juice)
2 large or 4 small oranges (peeled and chopped membrane removed)
2 to 4 cups broken pecans
2 cups sugar
4 small packages Jello (prefer 2 strawberry and 2 raspberry)

In a large mixing bowl add cranberries, pineapple, oranges, pecans and sugar. Mix together. Heat pineapple juice to a boil. Stir in the Jello. Stir until dissolved. Add to the mixture. Mix well and refrigerate at least two hours but it is best overnight. We can never wait that long, got to sample it.

Never tell people it is cranberry salad or they won't try it. But after they do, you will need to hide it until you want to serve it. It is great on turkey. But I just grab a spoon and devour it.

Thank you to my dear friend Cheryl Lewis who I have to call and get the recipe from her little old not card every year. She said I could share this with the world. We are lucky.

Submitted by: Michelle D. Reed