Holiday Cranberry Salad

3 (3 oz) pkgs cherry jello

2 c. boiling water

15 oz. can crushed pineapple, undrained

2 c.  chopped celery

lettuce leaves, your choice

orange twists, optional

1 c. sugar

2 T. lemon juice

2 c. cranberries, ground

2 oranges, ground

1 c. chopped pecans or walnuts, optional

sugar frosted cranberries*

Dissolve jello and sugar in water. Drain pineapple, reserving juice. Set aside. Add water to pineapple juice to make 1 c. if needed. Stir in lemon juice. Stir juice mixture into jello mixture. Chill until consistency of unbeaten egg white. Add cranberries, oranges, celery, and nuts. Mix well. Pour into lightly oiled 10-cup mold. Chill until set. Unmold on lettuce leaves. Garnish with orange twists and frosted cranberries. Makes 15-18 servings.

*Sugar Frosted Cranberries recipe:

1/2 c. sugar

1/2 c. water

12 oz. bag cranberries

1 c. superfine sugar

Combine sugar and water in pan over medium heat until sugar is dissolved. Remove from heat. Add cranberries. Refrigerate overnight. Transfer with slotted spoon onto parchment paper. Let dry 20-30 minutes until sticky. Place superfine sugar in a bowl. Add cranberries, in batches, and toss to coat. Use as a garnish for fruit salads, or a fruit tray. Refreshing and festive.