Cranberry Delight

• 1 lb. fresh cranberries
• 1 (20 oz.) can pineapple chunks (in natural juice)
• 2 c. sugar
• 1/4 tsp. powdered ginger
• 1/2 tsp. lemon juice
• 1/2 pkg. unflavored gelatin
• 1/2 c. coarsely chopped walnuts
• 2 tsp. Cointreau or Triple Sec (may substitute water)

1. Put lemon juice and Cointreau in shallow dish. Sprinkle gelatin over it and dissolve.
2. Into a saucepan large enough to hold all ingredients, drain pineapple chunks.
3. Save pineapple for later use. Add sugar and powdered ginger.
4. Cook over medium to medium-low heat.
5. Wash cranberries and drain well.
6. Add cranberries to the pineapple juice mixture and cook, stirring constantly, until cranberries start popping.
7. Take the pan off the heat and add the gelatin mixture which should be a pancake.
8. Tear into pieces and mix with the cranberries. Add the pineapple chunks and walnuts.
9. Let mixture come to room temperature.
10. Place into canning jars and store in refrigerator.
11. Can be stored up to 6 months.

fresh cranberries, pineapple, sugar, powdered ginger, lemon juice, unflavored gelatin, walnuts, sec

Taken from www.cookbooks.com/Recipe-Details.aspx?id=676182 (may not work)