1 (1 lb.) can cranberry sauce
3 (3 oz.) pkgs. raspberry gelatin
3 c. water
1 1/2 c. apples
1 1/2 c. celery
1 1/2 c. crushed pineapple
1 1/2 c. pecans

SERVES 5:
1/3 (of a 1 lb. can) cranberry sauce
1 (3 oz.) pkg. raspberry gelatin
1 c. water
1/2 c. apples
1/2 c. celery
1/2 c. crushed pineapple
1/2 c. pecans

In a mixing bowl, combine cranberry sauce with dry gelatin and mash with a fork. Add hot water and stir until broth cranberry sauce and gelatin are dissolved. Cool, then refrigerate until syrupy. Meanwhile, dice apples and chop celery. When partially set, remove from refrigerator and add apples, pineapple (with juice), celery, and nuts. Return to refrigerator until set and ready to serve.