1 c. chopped fresh cranberries
1 c. sugar
3 pkgs. orange Jello (sm.)
3 c. boiling water
1 tsp. lemon juice
1 c. chopped nuts
1 can crushed pineapple (lg.)

Chop cranberries and cover with sugar. Let stand one hour. Dissolve Jello in water, add lemon juice, nuts, pineapple (do not drain) and cranberries. Pour in large Pyrex dish and congeal. Good at Thanksgiving.