This recipe comes from Sharon's mother, Esther Wilson.

Cranberry Jello Salad

Ingredients

• 1 pound cranberries (a 12-ounce package will do)
• 1 3-ounce package cherry jello
• 1 3-ounce package lemon jello
• 1 1/2 cup boiling water
• 1 1/2 cup cold liquid (pineapple juice + water)
• 1/2 cup sugar
• 2 cups celery, chopped
• 1 16-ounce can crushed pineapple (chilled)
• 1/2 cup chopped pecans
• 1 apple, chopped

Instructions

1. Chop cranberries in food processor. (It makes a big noise if they're frozen!)
2. Mix jello, hot water, and sugar until dissolved.
3. Drain pineapple and save juice.
   
4. Add cold water to pineapple juice until there is 1 1/2 cup of liquid, then add to jello.
5. Add rest of ingredients.
6. Chill.