1 (8 oz.) can crushed pineapple
2 tbsp. lemon juice
1 pkg. (3 oz.) raspberry gelatin
1 can (16 oz.) whole berry cranberry sauce
1/2 c. chopped celery

Drain pineapple, reserving juice. In a saucepan, mix together reserved juice, 1/2 cup water and lemon juice. Heat to boiling. 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 4 cup mold. Chill until firm.

8 servings.