1 (8 oz.) can crushed pineapple in own juice
1 (3 oz.) pkg. raspberry gelatin
1 (16 oz.) can whole cranberry sauce
1/4 c. chopped celery
1/4 c. chopped nuts

Drain pineapple. Save juice, adding enough water to make 1/4 cup liquid. In saucepan, bring liquid to a boil, remove from heat and stir in gelatin mixture. Cool until mixture begins to thicken. Stir in crushed, drained pineapple, celery and nuts. Pour into mold. Chill until set.