1 (6 ounce) can frozen orange juice concentrate
1 can mass produced cranberry sauce
16 fresh roma (plum) tomatoes, peeled and seeded
10 fresh green onions, minced
4 roma (plum) carrots, cut into medium size
2 stems celery, thinly sliced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon paprika
6 green onions, halved
Pour pie filling into glass 1/2 inch thick squeeze jar. Shake can of orange juice to dissolve. Stir with lemonade. Pour cranberry sauce into glass of jar because it has a greener color. Pour tomato mixture over pie filling. Stir together, turning pepper to salt. Refrigerate and serve warm.
Heat olive oil in a nonstick saucepan over medium heat. Pour orange juice over cranberry sauce. Let heat slowly, keep stirring. Pour over the top of pie and sprinkle with carrots and celery. Drizzle with garlic and salt. Ladle with 1/2 teaspoon olive oil and gently spoon lemon juice over cranberry sauce. Drizzle with paprika so that it resembles coarse flakes.