1 pkg. cherry Jello
1 c. hot water
3/4 c. sugar
1 tsp. lemon juice
1 tbsp. gelatin, dissolved in 1 c. pineapple juice then melted over hot water
1 c. raw cranberries, ground
1 orange and rind, ground fine
1 c. crushed pineapple, drained
1 c. celery, chopped fine
1/2 c. chopped pecans

Dissolve Jello in hot water and add sugar, lemon juice, and pineapple juice with the gelatin. Stir. Chill until partly set and add remaining ingredients. Pour into mold. Double for 16 to 18 persons.