1 (8 oz.) can crushed pineapple
2 (3 oz.) pkgs. cherry Jello
2 c. boiling water
1 c. sugar
1/2 c. cold water
1 tbsp. lemon juice
1 c. ground raw cranberries
1 c. finely chopped celery
1/2 c. chopped nuts
1 tbsp. grated orange rind

Drain pineapple, save juice and set aside. Dissolve Jello in boiling water. Add 1 cup sugar, stirring well. Add 1/2 cup cold water and 1 cup reserved pineapple juice, lemon juice, cranberries, celery, nuts, orange rind and pineapple. Pour into mold. Chill until firm. Make 8-10 servings.