Sort, wash and drain cranberries.

Start to cook with 2 cups water. When nearly all have popped add 1cup sugar. Let cook a few minutes longer.

Remove from heat and stir in the jello until it desolves. Let cool until the mixture becomes syrupy. Add the pineapple with juice and the nuts.

Pour into a serving bowl and chill.

This salad recipe was from my husband's great grandmother.

Needs to made the day before so jello can set up.