Ingredients:

  • 1 (6 ounce) package cranberry-flavored gelatin (170g)
  • 2 cups (473ml) boiling water
  • 1 cup (237ml) cold water
  • 1 (14 ounce) can whole berry cranberry sauce (397g)
  • 1 (20 ounce) can crushed pineapple, undrained (567g)
  • 1 cup (115g) chopped walnuts or pecans
  • 1/2 cup (57g) chopped celery (optional)

Instructions:

  1. In a large bowl, dissolve the cranberry gelatin in the boiling water, stirring until completely dissolved.
  2. Stir in the cold water.
  3. Add the cranberry sauce, crushed pineapple (with juice), walnuts (or pecans), and celery (if using) to the gelatin mixture. Gently stir to combine evenly.
  4. Pour the mixture into a 9x13 inch baking dish or a jello mold. Cover and refrigerate for at least 2 hours, or until completely set.
  5. Cut into squares and serve chilled. If using a mold, briefly dip the bottom of the mold in warm water to loosen the jello before inverting onto a serving plate.