Cranberry Salad (Phyllis Brown)
Let stand 4-5 hours: 1 c. cranberries (ground); ¾ c. sugar.
Put ½ c. boiling water over 1 pkg. lemon jello. Let dissolve. Pour over cranberries while hot. Add ¾ c. orange juice and grated rind of ½ orange, 1 c. diced celery, pinch of salt, ¾ c. pecans or walnuts.