Prize Holiday Cranberry Salad (from the Seattle Times Nov. 2005) This recipe was just wonderful at our 2005 Thanksgiving dinner. Although it seems tacky to serve Jell-O at a holiday dinner, the relatively sophisticated ingredients added make this socially acceptable, and it's wonderful taste and texture make it vanish like magic. Serves 8 1 package (3 oz.) raspberry gelatin (Jell-O) NOTE: *small* box! 1 cup boiling water ½ cup cold water 2 oranges, peeled, sectioned, and diced 1 9 oz. can crushed pineapple, drained 2 measured cups whole berry cranberry sauce ¼ cup chopped pecans Dissolve the gelatin in the boiling water. Stir in the cold water and chill until slightly thickened. Stir in the diced oranges, crushed pineapple, cranberry sauce and pecans; mix well. Pour into a 1½ quart mold. Chill until set (at LEAST 8 hours in a mold, preferably overnight). Unmold, garnish and serve. NOTES: The original recipe called for a can of cranberry sauce. Yuk. I took one bag of cranberries and made it normally (although I used Splenda instead of sugar) which yielded 2½ cups cranberry sauce. I get the water and sweetener boiling, dump in the cranberries, stir, leave the pan on high, and time it for 8 minutes. Perfect. I doubled this recipe and chickened out on the mold. Doubled, it worked fine in a 9x13" Pyrex cake pan. Plus, that way it only needs the normal 3-4 hour Jell-O setup time. Our plum pudding mold holds 10 cups; a 9x13 Pyrex about 13. To make a molded version: make 12 oz. cranberries with 1 cup water + 1 cup sugar/Splenda: 2½ cups chop 1/2 cup of pecans: ½ cup one 20 oz. can of crushed pineapple, drained: 2 cups two 3 oz (.3 oz) Jell-O or one 6/.6 oz + 2 hot + 1 cold: 3 cups 4 large oranges, peeled thoroughly, sectioned & chopped: 5 cups When buying the oranges before Thanksgiving, it's likely the stores will try to sell you last year's crop, poor quality indeed. Suggest buying one, taking it outside, peeling it & eating it. Only then commit to holiday quality fruit.