Cranberry Congealed Salad

• 1 (12-ounce) package fresh cranberries
• 1/2 cup sugar
• 3 (3-ounce) packages raspberry-flavored gelatin
• 2 cups boiling water
• 2 cups cranberry juice, chilled
• 1 (8-ounce) can crushed pineapple, undrained
• 2 celery ribs, diced (1 cup)
• 2/3 cup chopped pecans,toasted
• Lettuce leaves
• Pickled peaches
• Fresh mint sprigs
• Garnish: chopped pecans, toasted

1. Process cranberries in a food processor 30 seconds or until coarsely chopped, stopping once to scrape down sides.
2. Stir together cranberries and sugar in a bowl; set aside.
3. Stir together gelatin and 2 cups boiling water in a large bowl 2 minutes or until gelatin dissolves. Add juice, and chill 30 minutes or until consistency of unbeaten egg whites.
4. Stir in cranberry mixture, pineapple, celery, and pecans. Spoon mixture into a lightly greased 10-cup Bundt pan; cover and chill 8 hours or until firm.
5. Unmold onto a lettuce-lined platter. Fill center of ring with pickled peaches and fresh mint sprigs. Garnish, if desired.
6. Frosted Cranberry Congealed Salad Parfaits: Beat 8 ounces softened cream cheese at medium speed with an electric mixer until fluffy. Fold in 8 ounces frozen whipped topping, thawed. Layer parfait glasses evenly with leftover salad and cream cheese mixture.
7. For a special presentation, Recipe Development Director Mary Allen Perry chills the salad in individual teacups. "This works particularly well for holiday luncheons," she says.

fresh cranberries, sugar, gelatin, boiling water, cranberry juice, pineapple, celery, pecans, peaches, mint sprigs, pecans

Taken from www.myrecipes.com/recipe/cranberry-congealed-salad-0 (may not work)