1 lb. cranberries
2 cups sugar
2 (3 oz) boxes orange or lemon Jell-O
1 cup walnuts or pecans (or both), finely chopped
1 cup seedless grapes, peeled and coarsely chopped
1 small can crushed pineapple, drained

To remove skin from grapes, dip for 30-60 seconds in boiling water and peel.

Simmer cranberries in 1 cup of water until skins break and cranberries are tender. Strain. Stir in sugar and allow mixture to cool.

Dissolve Jell-O in 2 cups boiling water and allow to cool. Add cooled cranberries to Jell-O. Stir in nuts, grapes and pineapple. Mix well.

Rinse a ring mold in cold water. Transfer mixture to the mold and refrigerate for at least 4 hours or until set. May be kept overnight.

To serve, dip mold briefly (15 seconds) in hot water and invert onto serving dish.

For a fancy presentation, surround the mold with grapes and fill the center with a chunky fruit salad. A nice fruit salad may be made using large chunks of frozen fruit simmered in a syrup prepared using 1 cup sugar, 3/4 cups water and a few drops of pure orange or lemon oil. Canned fruit salad may also be used, or the center of the mold can be filled with Mandarin orange slices.

The salad can also be made in a bombe-style mold.

Submitted by: CM