Holiday Cranberry Salad

HOLIDAY CRANBERRY SALAD 3 envelopes unflavored gelatin 1/2 cup cold water 1 (15 3/4 oz) can crushed pineapple, undrained 2 cups sugar 4 cups fresh cranberries 1/2 cup seedless green grapes 1 cup finely chopped pecans Soften gelatin in cold water, set aside. Drain pineapple; reserving juice. Add enough water to juice to make 3 1/2 cups. Bring juice mixture and sugar to a boil, add cranberries, and cook 7-10 minutes or until berries pop. Stir in softened gelatin. Chill until consistancy of unbeaten egg white. Stir in grapes, pecans, and pineapple. Pour into a lightly oiled 8-cup mold. Chill until firm. Yield: about 12 servings.

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 * Catsrecipes Y-Group