2 pkg. raspberry Jell-O – 2 cups of hot water
1 (16 oz.) can crushed pineapple, drained
1 ½ cups celery, diced
1 cup green apple, diced
1 cup chopped pecans
1 ½ cup sugar
12 oz. bag of fresh cranberries
The night before: Rinse the fresh cranberries, then put in the food processor and pulse until finely ground. Add all of the sugar into the cranberries and mix well. Place in the refrigerator overnight.
The next day, dissolve the two boxes of Jell-O with the 2 cups of hot water. Then add all other ingredients including the cranberry and sugar mixture. Stir until well combined.
Pour into serving dish and place in the refrigerator and let set for an hour or more.
NOTE: This is my standby Thanksgiving recipe. Don’t serve that rubbery stuff from a can, make this salad and you will be handing out this recipe to everyone. Thank you Grandma Betty.