3 oz. box red jello, cranberry if you can find it, if not you can use cherry or strawberry
16 oz. can whole berry cranberry sauce
1 c. chopped pecans, optional
16 oz. can crushed pineapple in heavy syrup
3/4 c. chopped celery, optional
1/2 c. orange juice
Heat pineapple in its syrup to a boil. Add jello. Dissolve well. Add orange juice and cranberry sauce. Stir to mix well. Let cool. Add celery and nuts, if using, and pour into 8x8 pyrex dish. Refrigerate overnight. Yummy!
Never any leftovers with this salad!
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