1 c. ground raw cranberries
1 c. sugar
1 pkg. lemon or raspberry Jello (3 oz.)
1 c. boiling water
1 c. canned pineapple syrup
1 c. well-drained crushed pineapple
1 c. finely diced celery
1/2 c. chopped nuts

Combine ground cranberries and sugar. Dissolve Jello in boiling water; stir in syrup. Add cranberry mixture. Chill until partially set. Stir in pineapple, celery and nuts. Pour in cold water rinsed mold. Chill until firm. Unmold on salad greens. Makes 6 to 8 servings.