1 (8 oz.) can crushed pineapple, packed in juice
2 tbsp. lemon juice
1 (3 oz.) pkg. raspberry-flavored Jello
1 (16 oz.) whole berry cranberry sauce or 1 (14 oz.) jar cran-orange
cranberry orange sauce
1/2 c. chopped celery

In a bowl, drain pineapple, reserving juice. In a saucepan, mix together reserved juice, 1/2 cup water, and lemon juice. Heat to boiling. Remove from heat and add gelatin, stirring thoroughly. Break up cranberry sauce with a fork and stir into gelatin mixture. Refrigerate until gelatin starts to set. Stir in pineapple and celery, pour into 4-cup mold. Chill until firm. Makes 8 servings.