1 pkg. fresh cranberries
1 orange, grate rind
1 lg. pkg. raspberry jello
1 c. sugar
1/2 c. nuts
1 lg. can crushed pineapple
1/2 pkg. unflavored gelatin

Grind cranberries and orange in food chopper or blender. Add sugar and rind and set aside for a few minutes. Dissolve jello in 2 1/2 cups water. Dissolve 1/2 package unflavored gelatin in 1/4 cup water and add to jello. Cool. Add cranberries, pineapples and nuts to jello. Pour into molds or large rectangular glass baking dish. Serves 15 or 16. Serve on lettuce leaf, garnish with cream cheese mound topped with green maraschino cherry. Keeps beautifully for a week or more in refrigerator.