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1 lb. fresh cranberries
2 c. sugar
1/4 tsp. salt
1 Tbsp. lemon juice
2 (3 oz.) pkg. cherry jello
1 c. boiling water
1 c. cold water
2 c. chopped celery
1 c. chopped nuts
1 (No. 2) can crushed
pineapple, drained

Grind cranberries in food chopper. Place sugar, salt
and lemon juice over cranberries and let stand 2 hours. Mix
gelatin with boiling water; add cold water and stir. When
gelatin is syrupy, add cranberry mixture, celery, nuts and
pineapple. Place in refrigerator until firm. This salad may
also be frozen. Yield; 12 to 16 servings.

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