Cranberry Mold Revamp

Many of the childhood traditional dishes have mutated or disappeared as we all make healthier choices. This dish was my favorite but the original was too sweet. Originally it was made with canned cranberry sauce. Solved that and made it more nutritious as well using fresh cranberries cooked in pineapple juice (from the can of chunks used in the recipe). Make ahead and store in refrigerator for days. Unmold when ready to serve.

3/4 lb bag organic cranberries
1 20 oz can pineapple chunks, in juice
2 pkg lemon jello
2 cups hot water
2 cups cold water
1 package gelatin (Knox), softened in 1/4 cup cold water
3 T. vinegar
1 cup chopped celery
1 cup chopped pecans or walnuts

Rinse cranberries and simmer in juice from pineapple chunks, drained till bursting, about eight minutes. Set aside to chill.

Mix jello with hot water, dissolved gelatin, cold water and vinegar. Chill until slightly thickened. Stir in cranberry sauce, celery, nuts and pineapple, somewhat chopped in Cuisinart or blender. Pour into large bundt type mold and chill well.

To unmold, fill large pan or bowl with hot water and immerse jello mold to rim for about sixty seconds. Hold plate over mold and invert to release.