- 1 can (15-1/4 oz) pineapple chunks
- 2 pkgs (3 oz each) cherry gelatin
- 1 can (16 oz) whole cranberry sauce
- 1 cup cold water
- 1 cup chopped celery
- 1/2 cup chopped pecans
Drain pineapple, reserve syrup. Add enough water to syrup to make one cup liquid. Bring to a boil and dissolve gelatin in hot liquid. Add one cup cold water. Chill until thick but not set. Stir in cranberry sauce, pineapple, celery and chopped pecans. Pour into 2-quart mold. Chill until firm. Unmold.