1 (8 oz.) can crushed pineapple
2 tbsp. lemon juice
1 (3 oz.) pkg. raspberry-flavored gelatin
1 (16 oz.) can whole cranberry sauce or 1 (14 oz.) jar cranberry-orange sauce
1/2 c. chopped celery

In a bowl, drain pineapple, reserving juice. In a saucepan, mix together reserved juice, 1/2 cup water, and lemon juice. Heat to boiling point. Remove from heat and add gelatin, stirring thoroughly. Break up cranberry sauce with a fork and stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-quart mold. (A sherbet or ice cream plastic container may be used.)

Saran Wrap or any plastic wrap can be used to line the mold before mixture is poured into the mold. Bring 1 piece of plastic up over the sides of the container so the molded salad can be lifted out when firm. Serves 8.