|Chopped cranberries||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Canned crushed pineapple||20 Ounce|
|Gelatin||6 Ounce (Lemon Flavored)|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Grated orange rind||2 Tablespoon|
Marinate chopped cranberries in sugar for 1 hour at room temperature.
Drain pineapple and pour juice into a measuring cup.
Add water to juice if necessary to make 1 cup.
Bring juice to a boil, add gelatin, and stir until dissolved.
Add sugar-coated cranberries and orange juice.
Let mixture cool down until it begins to thicken slightly.
When the mixture has thickened, fold in pineapple, celery, pecans, and orange rind.
Pour into a 6-cup mold.
Chill several hours or overnight, until firm.