Cranberry Fruit Salad

I'm not sure where Grandma got all of her jello recipes--from friends, from relatives, from the recipe collections of her various clubs and guilds, from her own ingenuity--but at least one would find its way to our holiday table (and sometimes not just during the holidays)! They are so refreshing, they could be used any time of year.

This variation of the cranberry jello salad has the sweet and tart together using pineapple with a little bit of crunch from the celery. A delicious combination of flavors and textures!

Cranberry Fruit Salad

1 (8 oz) can crushed pineapple, drained, reserving juice

½ cup cranberry juice cocktail

2 Tbsp lemon juice

1 (3 oz) pkg raspberry gelatin

1 (16 oz) can whole berry cranberry sauce

½ cup chopped celery

Combine reserved pineapple juice, cranberry juice and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture.  Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm. (Makes 8 servings.)