By request- a recipe passed to us years ago by a wonderful friend back in New York. (Hi, Bobbie!)
1 pound fresh cranberries
1 can (20 ounce) pineapple chunks in own juice
1/2 teaspoon lemon juice
2 cups sugar
1/4 teaspoon powdered ginger
2 teaspoons Cointreau, Triple Sec, Southern Comfort, or something good like that
1/2 package unflavored gelatin
1/2 cup coarsely chopped walnuts
Pick over the cranberries, discarding any shriveled or discolored ones. Rinse and drain well. Drain the pineapple, reserving the juice. Set aside the pineapple chunks.
In a saucepan, combine the cranberries with the pineapple juice, sugar, and ginger. Cook over medium heat, stirring constantly until the cranberries pop open, about 5 min.
Mix liqueur and lemon juice together and sprinkle the gelatin mixture over the liquid to soften it. Add the gelatin mixture, pineapple chunks and the nuts to the cranberries. Cool to room temperature, then refrigerate until serving time.