1 pkg. cranberries
2 c. sugar
4 env. Knox gelatin
1 orange, ground
1 c. celery, chopped
1 c. pecans, chopped
1 c. crushed pineapple
1 tbsp. lemon juice
1/2 tsp. salt

HINT: Buy cranberries in spring, freeze for early use in November or December holidays.

Grind cranberries, mix with sugar and set aside. To 4 cups warm water, add 4 gelatin envelopes. Stir well. Grind orange, also peeling. Add remaining ingredients. Stir. Pour into large approximately 8x13 inch dish. Refrigerate. Keeps well for a long period. 30 servings.