Recipe shared by Beth Price of Georgia.
1 can WHOLE cranberry sauce (with whole berries)
1 pkg cranberry flavored jello
1/4 cup chopped pecans ( I use the packaged peices)
1 lg can crushed pinapple (drained well)
1/2 cup finely chopped celery
Mix the jello using the recipe for jigglers, set aside.
Combine other ingredients in a mixing bowl, and add jello. Put the mixture into a nice mold and refrigerate for about 2 hours or overnight.
This is a nice addition to the table with turkey or ham.
Variation: Cranberry Chutney
Leave out the jello and add about a heaping tablespoon of prepared horseraddish, to taste for a hot and sweet surprise.