3 (3 oz.) pkgs. strawberry Jello
1 can (15 or 16 oz.) whole cranberry sauce
Pinch of salt
1 (20 oz.) can crushed pineapple, undrained
1/2 c. finely diced celery
1 lg. apple, grated

Dissolve Jello in 3 cups boiling water and cool. Stir cranberry sauce to break apart. Add cranberry sauce and remaining ingredients to Jello and mix well. Pour into mold and chill until firm.