8 oz. can crushed pineapple
1 pkg. cherry gelatin (6 oz.)
Hot water
1 c. sugar
1 tbsp. lemon juice
1 c. celery, finely chopped
1/2 c. walnuts, chopped
1 sm. orange, unpeeled
2 c. fresh cranberries

Drain pineapple, reserving juice. Add enough hot water to juice to make 1 1/2 cups liquid. Bring to boiling. Dissolve gelatin in it. Add sugar, stirring to dissolve. Add lemon juice. Chill until partially set. Quarter the orange, remove seeds, and grind together with cranberries. Add cranberry mixture, celery, pineapple and walnuts to gelatin. Put into 5 cup mold or bowl. If planning to use mold, it is best to make 24 hours in advance. NOTE: as cranberries are not available year round, purchase extra packages in winter months, put in freezer bags and freeze for year round use.