Title: Autumn Jewels Gelatin Salad
Categories: Vegetables
Yield: 12 Servings

1 c Cranberries
2 Apples
1/2 c Sugar
6 oz Red gelatin
15 oz Crushed pineapple
1 c Celery -- diced
1/2 c Nuts -- chopped
2 c 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.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip