Cranberry Jello Salad
12 oz. fresh cranberries
8 oz. can crushed pineapple, do not drain
1 large apple, diced
2 C. sugar
6 oz. cherry jello
1 1/2 C. boiling water
1 C. chopped pecans
Put the cranberries in a food processor and pulse a few times to break them down some. Put in a bowl along with the crushed pineapple and apples. Add the sugar and toss, let sit for 15 minutes. Meanwhile, dissolve the jello in the boiling water. Pour over the fruit mixture and combine well. Stir in the pecans. Pour into a 9x13 dish or molds if you have some. Cover and place in the fridge for 5 hours.
Source: Janet's Appalachian Kitchen
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