Cranberry Relish Mold
|Canned crushed pineapple||9 Ounce (1 Can, 1 Cup)|
|Cherry gelatin||3 Ounce (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Hot water||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Ground cranberries||1 Cup (16 tbs) (Fresh Ones)|
|Chopped celery||1 Cup (16 tbs)|
|Orange||1 Small, ground (Peels On, Seeds Removed)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
Drain pineapple, reserving syrup.
Add enough water to pineapple syrup to make 1/2 cup.
Dissolve gelatin and sugar in the hot water.
Add reserved syrup and lemon juice.
Chill until partially set.
Add pineapple and remaining ingredients.
Pour into a 5-cup ring mold; chill overnight.