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Cranberry-Pecan Jello

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This is sweet, chunky, crunchy, tart… just a blast of flavors

2 4-oz. packages of raspberry jello

1 14-15 oz. can crushed pineapple

1 cup finely diced celery

1 4-oz. package chopped pecans

1 cup raw cranberries chopped in processor or chopper

½ cup sugar

2 cups cranberry juice cocktail


Drain pineapple, reserving juice in a measuring cup. Add water if needed to make 1 cup.

Dissolve Jello in 2 cups boiling cranberry juice.

Add 1 cup cold water, and the 1 cup reserved pineapple juice.

Stir in remaining ingredients.

Chill until set.

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