To go along with the Thanksgiving turkey, you may want to add this cranberry dish.

Cranberry salad	Serves 8
½ cup cranberry juice	16 oz. can whole cranberry sauce
juice from can of crushed pineapple	8 oz. can crushed pineapple, drained
2 Tbsp lemon juice	½ cup fine chopped celery
1 package cherry gelatin
In small saucepan, bring cranberry, pineapple and lemon juices to a boil. Remove from heat
and add gelatin, stirring until it is dissolved. Add whole cranberry and stir, breaking up with
a fork. Refrigerate until the gelatin is set, about an hour. Blend in the pineapple and celery and
pour into a serving dish. Cover and chill until firm. Serve.