Recipe(tried): Thanksgiving Cranberry Salad

THANKSGIVING CRANBERRY SALAD

3 small packages (3 oz each) raspberry jello
2 cups boiling water
16 ozs. fresh cranberries, ground*
1 whole orange, peeled, seeded, finely chopped
1 1/2 cups sugar
1 cup celery,finely chopped
1 granny smith apple, finely chopped
1 cup crushed pineapple in it's own juice (drain well and reserve juice)
1 cup pineapple juice (from the crushed pineapple)
1 cup chopped nuts

In a medium bowl, dissolve the jello in the boiling water. Let cool.

Add all other ingredients to liquid jello, mix very well. Place in one large mold or individual molds.

Let chill in refrigerator overnight until firm.

This recipe makes a lot, I usually fill my large mold and put the remainder in plastic freezer containers to use whenever I make a turkey breast during the year.

*I put them through the food processor, using the coarse grating disk. These come in 12 oz bags, so I buy two and freeze the remainder for future use.