Cranberry Relish Mold
|Canned crushed pineapple||20 Ounce (1 Can, No. 2 Size / 2 1/2 Cups)|
|Cherry flavored gelatin||2 (2 Packages)|
|Sugar||1⁄4 Cup (4 tbs)|
|Hot water||2 Cup (32 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Ground cranberries||1 Pound (1 1/2 Cups, Raw)|
|Orange||1 Small, ground to make 1/2 cup|
|Chopped celery||1 Cup (16 tbs)|
|Broken california walnuts||1⁄2 Cup (8 tbs)|
Drain pineapple, reserving syrup.
Combine gelatin and sugar; dissolve in hot water.
Add cold water, lemon juice, and reserved pineapple syrup.
Chill till partially set.
Add pineapple and remaining ingredients.
Turn into 2-quart mold.
Chill till firm.