1 lb. raw cranberries
2 lg. red apples, unpeeled, cored and chunked
2 lg. oranges (1 peeled, 1 unpeeled, cut in wedges)
1 (15 to 16 oz.) can crushed pineapple
1 1/2 c. sugar
9 oz. cherry gelatin
1 envelope plain gelatin
3 c. boiling water
1 c. chopped nuts

Chop in food chopper or blender: cranberries, apples, oranges. Stir in pineapple and sugar. Allow to stand for few minutes. Drain well in colander or strainer, stirring occasionally. Reserve juice.

Dissolve gelatin and gelatin in 3 cups boiling water. Add fruit juice from first mixture and enough cold water to make 3 cups liquid. Add food coloring (red) for deeper color. Let thicken partially. Combine 2 mixtures and nuts. Pour into 9 x 13 inch glass dish and refrigerate.

Personal notes: makes 9 x 13 inch dish Brim Full. Can be cut into 24 large, thick servings. As salad, serve on lettuce and top with bit of mayonnaise and green cherry; as dessert, top with dollop or whipped cream or topping and green cherry. lovely as a mold for a buffet. Use Royal brand cherry gelatin and Knox plain gelatin.