Cranberry Saladhouston, Texas

• 2 oranges
• 2 1/2 c. fresh cranberries
• 3 3 oz. pkgs. orange-flavored gelatin
• 3 c. boiling water
• 2 Tbsp. freshly squeezed lemon juice
• 1 c. sugar
• Pinch of salt
• 1 1/2 c. finely chopped celery
• 1 c. crushed pineapple, undrained
• 1/2 c. chopped pecans

1. Peel oranges; put peelings and cranberries through a food grinder or process in a food processor.
2. Remove the white membrane from the orange slices and section them, breaking each section into three or four pieces.
3. Dissolve the gelatin in boiling water. Add lemon juice, sugar and salt.
4. Stir until dissolved.
5. Add orange pieces, the ground mixture, celery, pineapple and nuts. Pour into molds and chill until set.
6. This salad should be made at least 2 days before serving.

oranges, fresh cranberries, orangeflavored gelatin, boiling water, freshly squeezed lemon juice, sugar, salt, celery, pineapple, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1072132 (may not work)