1 c. pineapple tidbits
2 pkgs. cherry flavored jello or 1 lg. pkg.
2 c. hot water
1 1/2 c. ice cubes (equivalent 1 c. cold water)
2 tbsp. lemon juice
Dash of salt
3/4 c. sugar
1 1/2 c. coarsely ground raw cranberries
1 c. mandarin orange sections
3/4 c. diced celery
1/3 c. chopped walnuts

Drain pineapple and reserve syrup. Dissolve jello in hot water; add ice cubes, pineapple syrup, lemon juice, and salt. Chill until partially set.

Meanwhile, stir sugar into cranberries, celery, mandarin orange sections, pineapple, and walnuts. Pour into partially set jello and pour this mixture into a mold. Allow to set up completely (overnight is best).

To serve, unmold jello onto a plate covered with lettuce. If using a ring mold, fill the center with sour cream. You may also use individual jello molds or serving containers. A favorite with our family is to fill the center of the ring mold with black pitted olives.