Cranberry Molded Relish



12 servings



1 pkg. (3 oz.) lemon jello
1 pkg. (3 oz.) cherry jello
1/2 cup sugar
3 cups boiling water
1 tbsp. lemon juice
1 can (8-3/4 oz.) crushed pineapple, drained
2 cups fresh cranberries
1 sm. orange, peeled, quartered and seeded
1 cup celery, diced
1/2 cup walnuts, chopped


Dissolve jellos and sugar in three cups boiling water. Add lemon juice and undrained crushed pineapple. Chill until partially set. Put cranberries and orange through grinder. Fold into gelatin mixture along with the celery and nuts. Pour into 8-1/2 cup mold. Chill until firm. Unmold on bed of lettuce leaves.

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