1 (16 oz.) pkg. fresh or frozen cranberries
2 c. sugar
1/4 tsp. salt
1 tbsp. lemon juice
2 c. chopped celery
1 c. chopped pecans (optional)
1 #2 can (15 1/4 oz.) crushed pineapple, drained
1 (6 oz.) box raspberry Jello

Mix together sugar, salt and lemon. To Jello add 1 cup boiling water, stir to dissolve. Add cold water and sugar mixture. Place in refrigerator until partially set. Add finely chopped cranberries, pecans, celery, pineapple and nuts. Chill until set, very pretty for Christmas in round mold.