This recipe was given to me by my late Aunt Oweedah (Sissy) Butcher who was a very good cook.
1 can (9-oz) (crushed) pineapple
1 cup fresh ground cranberries
1 pkg (3-oz) cherry Jell-O
1 small unpeeled orange (seeds removed), ground
1/2 cup sugar
1 tbsp lemon juice
1 cup chopped celery
1/2 cup chopped nuts
Drain pineapple, reserve syrup and add water to make 1/2 cup. Dissolve jello and sugar in 1 cup hot water. Add syrup and lemon juice. Chill until partially set. Add fruits, celery, and nuts. (If you put cranberries, celery and orange in food processor it does better job.) Pour into a 5 cup ring mold and chill overnight. Dip in water and turn out on a plate to serve.
front cover of my family cookbook
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