Souder Family Cranberry Jello Salad

Its not Thanksgiving for me unless I have cranberry jello salad. This recipe comes from my mother's side of the family and has been a tradition at Souder Thanksgiving meals for as long as I have been alive. Super easy and delicious! Cooling and chilling take several hours, so prepare at least a day before you plan on serving. I always double the recipe; if you do this, split between at least two containers before chilling or it will take forever to set. (Its still good if it doesn't set!)

• Ready In: 40 mins
• Serves: 8-12
• Yields: 2 quarts

Ingredients

• 1  lb  fresh cranberries
• 1 3⁄4 cups sugar
• 3 1⁄2 cups water
• 2 (3 ounce) packages  of raspberry gelatin powder
• 1  cup  finely chopped celery
• 1  cup  finely chopped walnuts
• 20  ounces crushed pineapple (with juice)

Directions

1. Cook cranberries and sugar in 1 1/2 cups of water until cranberries have popped (split open).
2. Pour raspberry gelatin mix into cooked cranberries and stir until dissolved.
3. Add 2 cups cold water and let cool for 2 hours.
4. If desired, transfer to a serving bowl or storage container.
5. Mix in celery, walnuts and undrained crushed pineapple.
6. Chill in refrigerator until firm, approximately 3 - 4 hours, overnight is ideal.