My Mom makes this cranberry salad every Thanksgiving. It is easy, delicious and should not be served only once a year. This looks very nice in a glass dish because it sets up in two layers.
Ingredients
1 large box of red jello (Mom like cherry but I like strawberry or raspberry, but use whatever you like best)
1 1/2 cup diced celery
1 large can of crushed pineapple (partially drained)
1 can of jellied cranberry sauce
1 cup chopped pecans
Directions
Cut the cranberries into thin slices or take a knife and run it through the cranberries many times to turn it into small chunks which will also allow for easier dissolving. Prepare jello as directed, except DO NOT use the cold water to set, the cranberries will do that. If you are having trouble dissolving the cranberries, you can put the mixture into the microwave for short spurts to help the process along. Try to get the cranberries most to all the way dissolved. Stir in all other ingredients and refrigerate until set (a couple of hours).
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