1. Cook 2 cups of cranberries in 1 cup of water until the skins break.
2. Add ½ C sugar and ¼ t salt.
3. Put the dry powder of the Jell-O box in a bowl and add a cup of boiling water.
4. Stir 2 minutes to dissolve.
5. Add the liquid of the can of pineapple instead of 1 cup of cold water.
6. Combine the cooled cranberries with the Jell-O and refrigerate.
7. When it starts to set up, fold in 2/3 C diced celery, ½ C chopped walnuts, 1 C of pineapple.
8. Put in salad mold. Serve with mayonnaise.
You can use a can of whole cranberries instead of freshly cooked.