Pecan Cranberry Salad

• One 15-ounce can crushed pineapple, drained, 1 cup of juice reserved
• 1 cup water
• One 3-ounce package orange gelatin dessert mix
• One 3-ounce package cherry gelatin dessert mix
• One 16-ounce can whole-berry cranberry sauce
• One 6-ounce can frozen orange juice concentrate
• 1 cup chopped pecans or walnuts
• 1/2 cup chopped celery (optional)

1. Combine the pineapple juice (from the can) and the water in a small saucepan; bring to a boil and remove from the heat.
2. Pour the juice mixture into a large bowl and add the gelatin dessert mixes; stir until dissolved.
3. Add the drained pineapple, cranberry sauce, orange juice concentrate, nuts, and celery, and mix well.
4. Spray a 6-cup mold with nonstick cooking spray.
5. Pour the gelatin mixture into the mold and refrigerate until firm.

pineapple, water, orange gelatin dessert mix, cherry gelatin dessert, wholeberry, orange juice, pecans, celery

Taken from www.epicurious.com/recipes/food/views/pecan-cranberry-salad-385117 (may not work)