CRANBERRY RELISH JELLO MOLD

I have served this jello mold at Thanksgiving and Christmas for nearly 30 years! This recipe can be prepared several days ahead.
Yields 8-10 servings

1. Assemble and prepare the following ingredients:

20 oz. can crushed pineapple unsweetened (drain, reserving the juice)
2 pkg (3 oz each) cherry, raspberry, or strawberry gelatin
1 Cup boiling water
1 Cup fresh, whole cranberries
1 - 11 oz can mandarin oranges
1 cup chopped celery
1/2 cup chopped pecans
1 TB lemon juice

2. Dissolve gelatin in boiling water. Add lemon juice and reserved pineapple juice.

3. Chill until gelatin begins to set-up about one hour. Meanwhile, coarsely chop cranberries in blender or food processor.

4. Stir in cranberries, oranges, pineapple, celery, and pecans to the thickened gelatin. Place this mixture in holiday jello mold or attractive glass serving bowl. Chill until firm.

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