Title: Autumn jewels gelatin salad
 Categories: Vegetables
      Yield: 12 Servings
 
      1 c  Cranberries
      2    Apples
    1/2 c  Sugar
      6 oz Red gelatin
     15 oz Crushed pineapple
      1 c  Celery -- diced
    1/2 c  Nuts -- chopped
      2 c  Boiling water
 
  * Use pecans, walnuts, or a mixture of both.
  
  Chop the cranberries, apples and celery into small pieces. Drain the
  pineapple and save juice. Combine cranberries, apples and sugar;
  cover and refrigerate while preparing rest of salad. Combine gelatin
  with boiling water and stir until dissolved. Add enough water or
  fruit juice (apricot nectar, strawberry nectar etc.) to pineapple
  juice to equal 1 cup. Add this to the gelatin mixture. Chill in
  refrigerator until slightly thickened. Combine the cranberry-apple
  mixture with celery, drained pineapple and nuts. Stir into gelatin
  mixture. Pour into lightly greased mold or into individual serving
  molds. Chill until firm. Unmold and serve on a bed of lettuce or
  garnish with sour cream or slightly sweetened whipped cream and a
  very light sprinkling of cinnamon.