MOLDED CRANBERRY SALAD
2 cups (8 oz. by weight) raw CAPE BLANCO CRANBERRIES, ground
1 cup celery, chopped
½ cup walnuts, chopped
1 package orange Jello
½ cup sugar
1 lemon, juiced
1¾ cups boiling water
Pour boiling water over Jello, sugar and lemon juice. Stir until completely dissolved. Allow liquid mixture to cool. Grind CAPE BLANCO CRANBERRIES, chop celery and walnuts. Add to cooled liquid, chill and serve.
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