1 c. sugar
1 c. water
1 (12 oz.) bag cranberries
1 (3 oz.) pkg. raspberry gelatin
1/2 c. coarsely chopped walnuts
1 (about 8 oz.) can crushed pineapple, drained
1/2 c. diced celery

Dissolve sugar in water and bring to boil in large pot. Add berries. Return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally until berries pop. Remove from heat. Stir in gelatin until completely dissolved. Cool completely. Add remaining ingredients. Refrigerate 24 hours. Serves 8 to 10. NOTE: The gelatin doesn't make the relish firm, but thickens it slightly.