Jellied Cranberry Salad
Source: Country Living, Home for the Holidays
Yield: 8 servings

2 cups cranberries, fresh
2 orange, unpeeled, seeded and cut into eighths
1 carrot, scraped and cut into six pieces
1 cup pecans or walnuts
3/4 cup sugar
1 (8 oz) can crushed pineapple (unsweetened), drained
2 (3 oz) pkgs. raspberry or cranberry jell-o
1 cup boiling water
1 cup cold water or ginger ale
lettuce, leaves
carrot curls (garnish)

Position knife blade in food processor bowl. Add first four ingredients; cover with lid, and pulse until finely chopped. Combine cranberry mixture, sugar, and pineapple in a medium bowl, stirring well.

Dissolve raspberry gelatin in boiling water; stir in cold water or ginger ale. Add gelatin mixture to cranberry mixture, and stir well.

Pour into a lightly oiled 6 1/2 cup mold. Chill until firm. Unmold on a serving platter lined with leaf lettuce. Garnish, if desired.