Cranberry Pineapple Mold

1 16-ounce can crushed pineapple
1 1-pound bag fresh cranberries
1/2 cup sugar
1 6-ounce box orange-flavored Jell-O
1 1/4 cups boiling water
1 1/2 cups chopped celery
3/4 cup chopped English walnuts or pecans
1/2 cup mayonnaise

Drain pineapple, reserving syrup. Place cranberries and reserved syrup in blender. Cover and blend on high until cranberries are liquefied. Pour into mixing bowl. Stir in sugar and let stand 10 minutes. Dissolve gelatin in boiling water. Add to cranberries and mix well. Fold in celery, nuts, mayonnaise and pineapple. Pour into a 10-cup mold. Chill until firm. Unmold onto a bed of greens.

- Recipe courtesy of Rosalyn Suffecool, Boonsboro