Contributed by: Donna Wheatley
Source: only every Thanksgiving meal I can ever remember at Mother’s house
Combine the following into your serving dish and set aside:
2 cups ground raw cranberries (This is easy to do. Just put the berries in either a food processor or blender and spin until coarsely chopped.)
1 ground orange, including the peel (see above)
1 16 oz. Can crushed pineapple, drained. Reserve the liquid and add water to make 1 cup.
1 cup chopped celery
1 1/2-cup sugar
1-cup pecans, finely chopped, but not to powder
In separate bowl, mix
1 package lemon Jell-O
1 package cherry Jell-O
2 cups boiling water
the reserved pineapple juice/water mixture (1 cup)
Stir until Jell-O’s dissolve. Then pour over the fruit mixture. Cover and chill in the refrigerator until set.