1 lb. fresh (frozen) cranberries, chopped
2 c. sugar
1/4 tsp. salt
1/4 tsp. lemon juice
2 (3 oz.) pkgs. black cherry Jello
1 c. boiling water
1 c. cold water
2 c. chopped (diced) celery
1 c. chopped nuts
1 (#2) can crushed pineapple, well drained

Grind cranberries in food chopper. Put sugar, salt, and lemon juice over cranberries. Refrigerate for 2 hours. Mix Jello with boiling water and cold water until dissolved. Refrigerate. When slightly firm (syrupy), add cranberry mixture, celery, nuts, and pineapple. Refrigerate until firm. This salad can be frozen for later use with leftovers.