6 oz. orange Jello
1 1/2 c. boiling water
2 tsp. grated orange rind
1 (16 oz.) can jellied cranberry sauce
1 sm. can crushed pineapple, drained
1/2 c. diced celery

Dissolve Jello in hot water. Add orange rind and cranberry sauce. Chill until thickened, stir in pineapple and celery. Pour into 1 1/2 quart mold. Chill until firm.