Recipe(tried): Molded Cranberry Salad

I was making my grocery shopping list for Thanksgiving and some of the things I need are for my Molded Cranberry Salad. While I had the recipe in front of me I thought I would go ahead and post it here.
MOLDED CRANBERRY SALAD
3 small packages raspberry jello
2 cups boiling water
1 # fresh cranberries, ground
1 orange, peeled, seeds removed and ground
1 cups sugar
1 cup celery, finely diced
1 apple, ground
1 cup crushed pineapple in its own juice (drain the pineapple and save the juice)
1 cup pineapple juice (use 1 cup of pineapple and 1 cup of juice)
1 cup chopped nuts
In a medium bowl, dissolve the jello and the sugar in the boiling water. Let cool.
Add all the other ingredients to the liquid and mix well.
Pour into one large mold or individual molds.
Let chill in refrigerator for 24 hours.
When ready to serve, dip the bottom of the mold in lukewarm water for about 30 seconds.
Dry the mold, place a plate lined with lettuce, upside down over the top of the mold and flip it over, tap the plate a couple times to unmold.
This makes quite a bit, I usually freeze some in freezer containers to use during the year.
NOTE: Cranberries used to come in 1 # bags, now they come in 12 oz. bags. I buy 2 bags, measure them in a large measure and use 2/3 of the total amount. I use the remainder in cranberry bread or muffins, or freeze them whole for later use.
Rinse the cranberries and pick them over discarding any that are soft or have spots, before measuring and grinding.