2 c. ground cranberries
2 c. sugar
2 (3 oz.) pkgs. lemon Jello
2 c. hot water
1 orange ground with cranberries
2 c. drained crushed pineapple
2 c. (or less) reserved pineapple syrup
1 c. chopped pecans
2 c. chopped celery

Combine cranberry-orange mixture and sugar. Dissolve Jello in hot water. Add syrup. Chill until partially set. Add cranberry mixture, pineapple, pecans, celery. Chill until firm. (Use 1 1/2 quart mold).

(If desired, chill in mold until firm. Unmold on crisp lettuce. Fill center with chicken or turkey salad).