Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  cranberries
  2                     apples
     1/2           cup  sugar
  6             ounces  red gelatin
  15            ounces  crushed pineapple
  1                cup  celery -- diced
     1/2           cup  nuts -- chopped
  2               cups  boiling water

* Use pecans, walnuts, or a mixture of both. Chop the cranberries, apples and celery into small pieces. Drain the pineapple and save juice. Combine cranberries, apples and sugar; cover and refrigerate while preparing rest of salad. Combine gelatin with boiling water and stir until dissolved. Add enough water or fruit juice (apricot nectar, strawberry nectar etc.) to pineapple juice to equal 1 cup. Add this to the gelatin mixture. Chill in refrigerator until slightly thickened. Combine the cranberry-apple mixture with celery, drained pineapple and nuts. Stir into gelatin mixture. Pour into lightly greased mold or into individual serving molds. Chill until firm. Unmold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon. Serving Ideas : Serve with your Thanksgiving meal.

109 Calories (kcal); 3g Total Fat; (26% calories from fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; 11mg Sodium