1 bag fresh cranberries
2 cups sugar
2 to 3 apples (cored and peeled)
1 (20 oz.) crushed pineapple
3 ribs celery
1 cup chopped nuts (pecan or walnuts)
2 (3 oz. ea.) boxes raspberry jello (or 1 large box)

Use a food processor to grind your ingredients. Grind cranberries and place in bowl then add sugar and let stand for an hour. Stir occasionally until sugar dissolves. Grind the celery and apples and place in bowl with cranberries. Add crush pineapple to the mixture and stir all together. Drain mixture completely and save the juices from the mixture. Use the juice to make the raspberry jello.

Boil 2 cups of the juice and add to jello, stir until dissolved. Add 2 cups of remaining juice (add cold water if not enough juice) to jello and stir. After jello cools, mix jello mixture and 1 cup of nuts into the bowl with other ingredients.

Mix altogether and pour into 2 13x9-inch glass cake pans or 2 jello molds. Place in refrigerator and let set.

Serves 15.

Submitted by: T. Lee