1 pkg. (6 oz.) raspberry gelatin
2 c. boiling water
1 c. cold water
3/4 c. reserved pineapple juice
1 can (1 lb. 4 oz.) crushed pineapple, drain and reserve juice
1 c. fresh red grapes, halved and seeded
1 c. walnuts, coarsely chopped
1 c. celery, chopped medium fine
1 can (1 lb.) cranberry sauce, whole berry

In a medium bowl dissolve gelatin in boiling water. When dissolved, add cold water and 3/4 cup of the pineapple juice. Stir in the grapes, pineapple, walnuts and celery and refrigerate until the mixture has thickened to the consistency of unbeaten egg whites. Stir in the cranberry sauce and spoon into a 12 cup mold. (Can use a 13 x 8 inch Pyrex dish.) Chill until firm. 10 to 12 servings.