1 (8 oz.) can crushed pineapple
2 tbsp. lemon juice
1 pkg. raspberry Jello
1 (14 oz.) jar whole berry cranberries

In a bowl drain pineapple, reserving juice, in a saucepan mix reserved juice, 1/2 cup water and lemon juice. Heat to boiling. Remove from heat, and add gelatin; stirring thoroughly. Break up cranberries and stir into Jello mixture. Refrigerate until mixture begins to set. Stir in pineapple and chill.