Pecan Cranberry Salad

By Kathy Johnson

Ingredients

• 1 (15-ounce) can crushed pineapple, drained, 1 cup of juice reserved
• 1 cup water
• 1 (3-ounce) package orange gelatin
• 1 (3-ounce) package cherry gelatin
• 1 (16-ounce) can whole-berry cranberry sauce
• 1 (6-ounce) can frozen orange juice concentrate
• 1 cup chopped pecans or walnuts
• 1/2 cup chopped celery (optional)

Preparation

Step 1

1.Spray a 6-cup mold with nonstick cooking spray.
2.Combine reserved pineapple juice and water in a small saucepan; bring to a boil and remove from heat. Pour juice mixture into a large bowl and add gelatins; stir until dissolved. Add drained pineapple, cranberry sauce, orange juice concentrate, nuts, and celery, and mix well. Pour gelatin mixture into mold and refrigerate until firm.