1 c. sugar
1 c. ground raw cranberries
1 (3 oz.) pkg. lemon Jello
1 c. hot water
1 c. finely diced celery
1/2 c. chopped nuts
1 c. drained sweetened crushed pineapple

Put 1 cup sugar over ground cranberries and set aside. Dissolve the lemon Jello in hot water. When Jello is cool, add the cranberry mixture, celery, pineapple, and nuts; stir well. Turn into a mold and refrigerate. Very good with fowl roast or hot sandwiches.