14 oz pineapple; crushed
water
2 cups cranberries
1 each orange; cubed
1 cup sugar
1 pkg lemon jello; 3 oz
1/2 cup walnuts; chopped

1. Drain pineapple syrup. Add water to syrup to make 1 1/2 cups.

2. Add liquid to sauce pan and add cranberries and orange. Cook until cranberries stop popping.

3. Add sugar and crushed pineapple, cook 10 minutes longer.

4. Turn off heat and add dry lemon jello and mix together

5. Pour mixture into a large bowl. Refrigerate 15 - 30 minutes or until slightly thickened.

6. Remove from fridge and stir in pineapple and walnuts; stir gently.

7. Pour into a medium serving bowl & refrigerate for 4 hours or until completely firm.