Ingredients

• 6 ounces dry raspberry gelatin mix
• 8 ounces canned crushed pineapple, juice pack
• 1 pound raw cranberries
• 1/2 cup pecans
• 1-1/2 cups celery
• 1/2 teaspoon orange zest
• 1/4 cup sugar
• 8 ounces miniature marshmallows
• 1 tablespoon vinegar

Preparation

1. Drain pineapple and reserve liquid.
2. Make gelatin according to package directions, using drained pineapple juice for part of the liquid. Refrigerate until partially set.
3. Chop pecans and dice celery.
4. Chop or grind cranberries by hand or in a food processor.
5. Mix remaining ingredients with cranberries, then blend into partially set gelatin. 
6. Pour into greased gelatin molds and refrigerate 3 to 4 hours until firm.

Helpful hints

• Sugar-free gelatin may be substituted for regular gelatin. Carbohydrate is reduced to 15 grams per serving and Carbohydrate choices are reduced to one.
• For extra firmness, add 1 package unflavored dry gelatin to flavored dry gelatin before adding liquid in step #1 above.