Recipe: Cranberry Salad Relish and Sugar-Free Cranberry Salad (walnuts, pineapple, celery)

Cranberry Salad

3 ounces strawberry Jell-O mix
1 cup boiling water
1/2 cup white sugar
12 ounces fresh cranberries
1 cup chopped celery
1/2 cup chopped walnuts
16 ounces crushed pineapple

Chop cranberries, celery, and walnuts lightly in a food processor. Mix Jell-O, water, and sugar. Combine cranberry mixture, Jell-O mixture, and pineapple (with juice) and mix thoroughly. Pour into mold and refrigerate to set. Serve on leaf of lettuce with a dollop of mayonnaise.
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Sugar-Free Cranberry Salad

2 cups fresh or frozen cranberries
1 cup water
1 cup (or 24 packets) Equal
1 four-serving size cranberry or cherry sugar-free gelatin
1 cup boiling water
1 cup diced celery
1 can (7 1/4 ounces) crushed pineapple in juice, undrained
1/2 cup chopped walnuts

Bring cranberries and water to a boil. Remove from heat when cranberries have popped open. Stir in Equal . Set aside to cool.

Dissolve gelatin in 1 cup boiling water. Add cranberry sauce; mix thoroughly. Add celery, pineapple with juice and walnuts. Pour into a mold or bowl. Refrigerate several hours or overnight until firm.

Makes 8 servings