Recipe is from Phyllis.
1 cup gr. raw cranberries or 1 can whole cranberries
1 cup sugar
1 (3-oz) pkg. lemon Jello
1 cup hot water
1 cup pineapple syrup
1 cup crushed pineapple, drained
½ cup nuts, chopped
1 cup celery, chopped
Combine cranberries and sugar. Dissolve jello in hot water. Add syrup, chill. Add cranberry mixture, pineapple, walnuts, and celery. Pour into oiled 9 x 12-inch pan. Refrigerate until firm. Cut in squares. Serve on crisp lettuce. Top with mayonnaise. Serves six.
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